Homemade Sweet Teriyaki Beef Jerky | Simple and Flavorful

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika provides a similar smoky flavor.

pineapple juice

💰Cheaper: orange juice

Orange juice can provide sweetness and acidity.

Cut the eye of round beef into thin strips about 5 mm thick, ensuring to use lean cuts.

Rinse the beef and pat it dry.

In a bowl, combine 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tsp red chili flakes, 1/4 cup raw honey, 3 tbsp Worcestershire sauce, 1 tbsp low sodium soy sauce, and about 3/4 of a bottle of sweet teriyaki sauce.

Add 1 tsp salt and a little black pepper, then whisk the marinade until smooth.

Coat the beef strips with the marinade, ensuring every piece is covered.

Cover the bowl and let the beef marinate overnight or for at least 6 hours.

After marinating, give the beef a quick mix and set paper towels under the wire racks to catch drippings.

Spray the wire racks with cooking spray to prevent sticking.

Lay the marinated beef strips on the wire racks and let them sit for 30 minutes to drip.

Set the dehydrator to 165°F (74°C) and place the trays with beef in it.

Dehydrate the beef for about 4 hours, checking for doneness around the 3-hour mark.

Check the jerky; it should be able to be torn in half but not snap, and should not feel rubbery.

Once done, the jerky should have a dry, leathery appearance.

Package the jerky in vacuum seal bags with oxygen absorbers for storage.

Store the vacuum-sealed jerky in a cool, dark place away from direct sunlight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens