Teriaki Beef Jerky

dryflylarry

"Chasing Riseforms"
#1
I'm sharing this since it came out pretty tasty. Nothing like a few pieces of jerky to take along out fishing right?

LARRY'S TERIAKI JERKY RECIPE


4.5-5 lbs. of Bottom Round roast or beef flank steak. Fred Meyer’s will slice it for you for no cost.

Brine Mix:

2/3 cup brown sugar

1 tablespoon Kosher salt or sea salt

1-1/2 to 2 cups teriaki sauce (Panda Express Mandarin)

2 cups Worcestershire sauce

½ cup Soy sauce

¾ to 1 cup water

1 cup of Burgundy or red wine (or red blend)

4 teaspoons of Black pepper

4 teaspoons of Onion powder

2 teaspoons of Garlic powder

½ teaspoon of Cayenne pepper

1-2 Shots of Whiskey (optional- I didn’t have any on hand!)



Soak 18 hours or overnight. Remove and pat dry, load in smoker or oven. If you do oven, add 3 teaspoons of liquid smoke to recipe, otherwise smoke with two to three pans of Cherry Chips. Smoke/drying time in smoker approximately 6 hours or longer. Check for dryness. I ended the last hour or a bit more in the oven at 170 degrees.
 
Last edited:

Stonefish

Triploid, Humpy & Seaplane Hater
#2
Sounds good Larry.
If one was to do this in the oven, what temp and length of time would you recommend?

Thanks,
SF
 

dryflylarry

"Chasing Riseforms"
#3
Sounds good Larry.
If one was to do this in the oven, what temp and length of time would you recommend?

Thanks,
SF
Brian,
I finished mine in the oven but haven't tried the entire oven way. Things I've read range in time. It looks like 2-4 hours at 170 degrees, but it is best to keep an eye on it. 170 degrees seems common. One person that I read said to keep the oven door cracked open. I had mine in the smoker and used only two pans of cherry chips for about 5 hours. It was cool outside, so my Big Chief wasn't warm enough, so I tried throwing it in the oven then for about an hour or 90 minutes. I think it a matter of "babysitting" it while in the oven.