Teriyaki Beef Jerky

Instructions

1. 1

   Prepare the Beef

   • Trim any large, visible pieces of fat from the steak, as fat can spoil more quickly.
   • For easier slicing, wrap the steak tightly in plastic wrap and place it in the freezer for 1-2 hours until firm but not frozen solid.
   • Unwrap the chilled steak and use a very sharp knife to slice it against the grain into thin strips, about 1/8 to 1/4-inch (3-6mm) thick.
2. 2

   Marinate the Beef

   • In a medium bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic powder, onion powder, ground ginger, black pepper, and optional red pepper flakes until the sugar is fully dissolved.
   • Place the sliced beef in a large zip-top bag or a non-reactive dish. Pour the marinade over the beef.
   • Seal the bag, removing as much air as possible, and massage the marinade into the meat to ensure all strips are evenly coated.
   • Refrigerate and marinate for at least 4 hours, or up to 24 hours for the best flavor. Flip the bag occasionally.
3. 3

   Set Up for Dehydration

   • Preheat your oven to its lowest setting, typically between 160-175°F (70-80°C).
   • Line a large, rimmed baking sheet with aluminum foil for easy cleanup.
   • Place a wire cooling rack on top of the foil-lined baking sheet.
   • Remove the beef strips from the marinade, allowing excess liquid to drip off. Pat each strip dry with paper towels to promote even drying.
4. 4

   Dehydrate in the Oven

   • Arrange the beef strips in a single layer on the wire rack, ensuring they do not touch or overlap to allow for proper air circulation.
   • Place the baking sheet in the preheated oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape.
   • Bake for 3 to 5 hours. The exact time will depend on your oven and the thickness of the slices.
   • The jerky is done when it is dry and leathery but still pliable enough to bend without snapping. Check for doneness starting at the 3-hour mark.
5. 5

   Cool and Store

   • Remove the jerky from the oven and let it cool completely on the wire rack. It will become firmer as it cools.
   • Once cooled, store the jerky in an airtight container or zip-top bag. It will keep at room temperature for up to 2 weeks or in the refrigerator for over a month.