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Savory, chewy, and slightly sweet homemade beef jerky with a classic teriyaki glaze. This protein-packed snack is perfect for road trips, hiking, or anytime you need a delicious energy boost. Way better than store-bought!
Prepare the Beef
Marinate the Beef
Set Up for Dehydration
Savory, chewy, and slightly sweet homemade beef jerky with a classic teriyaki glaze. This protein-packed snack is perfect for road trips, hiking, or anytime you need a delicious energy boost. Way better than store-bought!
This Japanese-American recipe takes 265 minutes to prepare and yields 4 servings. At 336.67 calories per serving with 42.53g of protein, it's a moderately challenging recipe perfect for snack.
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Dehydrate in the Oven
Cool and Store
Add 1-2 tablespoons of sriracha or 1 teaspoon of gochujang to the marinade for a spicy kick.
Incorporate 1/2 teaspoon of liquid smoke into the marinade for a rich, smoky flavor profile.
Replace the mirin with 2 tablespoons of pineapple juice. The enzymes in pineapple will also help tenderize the meat.
Substitute the brown sugar with an equal amount of honey and add 1 teaspoon of freshly grated ginger for a brighter flavor.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function. A single serving offers a significant protein boost.
This jerky is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels. It also provides zinc, crucial for immune function and metabolism.
As a low-carb, high-protein snack, beef jerky provides a steady release of energy without the sugar crash associated with many other portable snacks, making it perfect for active lifestyles.
A single serving of this homemade Teriyaki Beef Jerky (approximately 55g) contains around 280-300 calories, making it a substantial and energizing snack.
Yes, homemade beef jerky can be a very healthy snack. It's high in protein, low in carbs, and rich in minerals like iron and zinc. By making it at home, you control the amount of sodium and sugar, avoiding the preservatives often found in store-bought versions.
The best cuts are lean and have minimal fat marbling. Eye of round, top round, bottom round, and flank steak are all excellent choices because they are lean and cost-effective.
The jerky is ready when it's dry to the touch and leathery. A good test is to bend a piece when it's slightly cooled; it should bend and crack but not snap in half. If it snaps, it's over-dried.
When stored in an airtight container at room temperature, it will last for 1-2 weeks. For longer storage, keep it in the refrigerator for up to 2 months or in the freezer for up to 6 months.
Absolutely! A dehydrator is ideal for making jerky. Simply arrange the marinated and patted-dry strips on the dehydrator trays and follow the manufacturer's instructions, typically dehydrating at 160°F (71°C) for 4-6 hours.
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