Teriyaki Beef Jerky Marinade
Recipe: #12409
April 11, 2014
Categories: Snacks, Roast Beef, Asian, Fathers Day, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Alcohol, Wine, Marinades and Brines, more
"This is a variation I came up with the basic recipe of my regular Beef Jerky Marinade, with a sweeter Asian style flavoring. We ate this up like food starved piranhas. It was so tasty! Serving size depends on how thick the beef is sliced. If you want to make slicing the beef easier semi freeze the brisket. And slice it cross grain. We like the brisket because it has a layer of fat on the edge which gives tremendous additional flavor to the jerky."
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (36.1 g)
- Calories 77.5
- Total Fat - 5.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 26.7 mg
- Sodium - 358.9 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0 g
- Sugars - 0.9 g
- Protein - 5.2 g
- Calcium - 5.1 mg
- Iron - 0.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place meat slices in a resealable bag.
Step 2
Mix the soy sauce, wine, liquid smoke, Worcestershire sauce, garlic salt, terriyaki sauce and onion powder together in a bowl.
Step 3
Pour marinade in bag with the meat, seal and then kneade the bag gently to make sure all of the marinade is on the meat.
Step 4
Refrigerate for 24 hours. (every two hours, turn the bag over).
Step 5
Add slices of meat on dehydrator racks and dehydrate for 8-10 hours.
Step 6
I store the finished product in resealable bags.
Tips
- Dehydrator
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