I’ve always craved a hearty snack for my adventures. Teriyaki beef jerky is my go-to, offering savoury Asian flavours and lots of protein. For over 75 years, M&S Meats has made their jerky recipe famous. Customers love its taste, texture, and quality.
Teriyaki beef jerky is great for hiking, road trips, or a quick snack. It mixes the deep flavors of beef with a sweet teriyaki marinade. This makes every bite a delight.
Table of Contents
Understanding Teriyaki Beef Jerky
Teriyaki beef jerky is a favorite snack, made by M&S Meats since 1945. It’s known for its sweet, savory, and slightly spicy taste. This flavor comes from a special marinade that gives it an Asian twist.
History and Origin of Teriyaki-Style Jerky
The teriyaki jerky’s roots are in Japanese cooking, where meats are marinated in sweet soy sauce. This method was brought to the US and became teriyaki beef jerky. M&S Meats has perfected this recipe over the years, making it a beloved snack.
What Makes Teriyaki Jerky Special
The secret to teriyaki jerky’s greatness is its mix of sweet, savoury, and spicy flavours. Soy sauce, brown sugar, garlic, and ginger blend together beautifully. This unique taste, combined with its chewy texture, makes it a standout snack.
Nutritional Benefits
Teriyaki beef jerky is not only tasty but also nutritious. It’s high in protein and low in carbs, making it a healthy snack. It’s packed with vitamins and minerals, perfect for those who are active or want a balanced diet.
Selecting the Best Cuts of Beef for Jerky Making
Choosing the right meat is key to making great beef jerky. Look for cuts with little fat marbling to avoid chewiness or spoilage. The eye of round roast, top round, and sirloin roast are top picks.
The eye of the round roast is known for being the tenderest. It’s lean and has a great flavour. The bottom round is a bit less tender but has more marbling for taste.
- Top round is loved by jerky makers for its tenderness and flavor. It’s also affordable.
- The sirloin tip is lean and has little marbling. This makes the jerky taste rich and beefy.
- Flank steak is pricey but flavorful. It needs to be sliced carefully to stay tender.
- Lifter meat is from the ribs. It’s tender, flavorful, and has just the right amount of marbling.
Ground beef is a good choice if it’s at least 90% lean. It gives a chew that is different from whole cuts. The lean, flat cut of brisket makes tasty jerky. But avoid the fattier point cut.
| Cut | Characteristics | Suitability for Jerky |
|---|---|---|
| Eye of Round Roast | Lean, fibrous, and tender | Excellent |
| Top Round | Tender, flavorful, and cost-effective | Excellent |
| Sirloin Roast | Lean, with minimal marbling | Excellent |
| Flank Steak | Lean, flavorful, but more expensive | Good |
| Ground Beef (at least 90% lean) | Unique texture, easier to chew | Good |
Freeze the meat for 30 minutes before slicing. This makes the cuts even and the drying process better. With the right cut and prep, you’ll make delicious, tender jerky.
Essential Ingredients for Teriyaki Marinade
Making great teriyaki beef jerky begins with a good marinade. The key ingredients are soy sauce, brown sugar, rice vinegar, fresh ginger, garlic, sesame oil, and black pepper. Together, they create the sweet, savoury, and umami flavours that make teriyaki jerky so appealing.
Core Marinade Components
- Soy sauce
- Dark brown sugar
- Rice vinegar
- Fresh ginger
- Garlic cloves
- Sesame oil
- Sesame seeds
- Black pepper
Optional Flavor Enhancers
Adding Instacure #1 to your marinade can enhance flavour and extend shelf life. This curing salt keeps the meat fresh and prevents spoilage.
Seasoning Measurements
For a 2-3 pound roast, use 1 cup soy sauce, 1/2 cup dark brown sugar, and 1/4 cup rice vinegar.
Add 1 inch of fresh ginger, 4 garlic cloves, 1 tablespoon each of sesame oil and sesame seeds, and 1 teaspoon of black pepper.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Soy sauce | 1 cup | Provides the savory, umami backbone |
| Dark brown sugar | 1/2 cup | Lends the signature sweet notes |
| Rice vinegar | 1/4 cup | Balances the sweetness with acidity |
| Fresh ginger | 1-inch knob | Adds a warm, slightly spicy undertone |
| Garlic cloves | 4 | Provides a nutty aroma and flavour |
| Sesame oil | 1 tablespoon | Provides a nutty aroma and flavor |
| Sesame seeds | 1 tablespoon | Adds visual appeal and textural interest |
| Black pepper | 1 teaspoon | Contributes a subtle heat and complexity |
Step-by-Step Meat Preparation Guide
To make delicious teriyaki beef jerky, start by slicing the beef against the grain. This makes the jerky tender and easy to chew. Slice the meat to about 1/4 inch thick for even drying.
If you don’t have a meat slicer, ask your butcher to slice the meat for you. This ensures the right thickness for your jerky.
After slicing, pat the meat dry with paper towels. This removes excess moisture. It helps the meat soak up the teriyaki marinade better. Remember, keeping the slices the same thickness is important for even drying and flavour.
- Slice the beef against the grain for a tender, easy-to-chew jerky.
- Aim for a meat thickness of approximately 1/4 inch.
- If you don’t have a meat slicer, ask your local butcher to slice the jerky for you.
- Pat the sliced meat dry with paper towels to remove any excess moisture.
By following these steps, you’ll prepare the meat for a tasty teriyaki beef jerky. Now, you’re ready to make the perfect teriyaki marinade blend.
Crafting the Perfect Teriyaki Marinade Blend
Making the perfect teriyaki marinade for beef jerky is all about balance. You need a mix of savoury, sweet, and aromatic flavours. This blend will give your meat that special teriyaki taste.
Mixing Instructions
First, get your ingredients ready. You’ll need 1 lb of lean beef, 1/2 cup of soy sauce, and 1/4 cup of water. Also, grab 2 tablespoons of brown sugar, 1 tablespoon of honey, 2 teaspoons of fresh ginger, and 2 cloves of garlic. Don’t forget 1 teaspoon of onion powder, 1/2 teaspoon of ground black pepper, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Mix everything well until it’s smooth.
Marination Time and Temperature
After mixing, put the beef strips in a gallon-sized zip-top bag. Pour the marinade over the meat and mix it well. Then, refrigerate it for 8-12 hours. Or, for a stronger flavor, marinate it for up to 24 hours. Just remember, longer marinating can make the jerky saltier.
With the right teriyaki beef jerky marinade and marination, you’re set to make tasty homemade jerky. Enjoy it on your next outdoor trip or as a tasty snack during the day.
Drying Methods and Equipment Options
Making the perfect teriyaki beef jerky needs careful drying. You can dry it in a smoker, oven, or dehydrator. Each method has its own advantages and things to keep in mind.
Using a smoker adds extra flavour to your jerky. Keep the smoker at 160-180 degrees Fahrenheit. This slow cooking keeps the meat tender and smoky.
To dry in the oven, put the jerky on a rack over a baking sheet. Crack the oven door for air. Set the oven to 145-155 degrees Fahrenheit. Dry for 2-3 hours, flipping the strips as needed.
Dehydrators are easy and controlled for drying jerky. Follow the dehydrator’s instructions for drying times. Make sure air can move freely around the meat for even drying.
| Drying Method | Temperature Range | Approximate Drying Time |
|---|---|---|
| Smoker | 160-180°F | 4-8 hours |
| Oven | 145-155°F | 2-3 hours |
| Dehydrator | 145-155°F | 4-12 hours |
Every drying method aims for dry, flexible jerky. With the right tools and care, you can make tasty homemade teriyaki beef jerky.
Smoking Techniques for Enhanced Flavor
Smoking is key to making delicious teriyaki beef jerky. Pellet grills are great for keeping the temperature steady at 160-180 degrees Fahrenheit. This slow cooking lets the jerky soak up smoky flavours.
Temperature Control Tips
Keeping the right temperature is important for the jerky’s texture and taste. Watch it closely, especially after an hour, to avoid overcooking. Adjust the temperature to keep it between 160-180°F for the whole smoking time.
Wood Selection for Smoking
The wood you choose can change the jerky’s flavour a lot. Here are some popular options:
- Hickory: Offers a sweet-savoury smoke flavour
- Mesquite: Gives a bold, strong smokiness
- Fruitwoods (like apple, cherry): Adds a subtle, fruity taste
Try different woods to find the best match for your teriyaki flavour. Always watch the smoking closely to get the smokiness just right.
| Wood Type | Flavor Profile | Recommended Usage |
|---|---|---|
| Hickory | Sweet, savory | Classic choice for smoking jerky |
| Mesquite | Bold, robust | A classic choice for smoking jerky |
| Fruitwoods (apple, cherry) | Subtle, fruity | Provides a delicate, aromatic touch |
Storage and Preservation Guidelines
Keeping your homemade teriyaki beef jerky fresh is all about proper storage. The right methods can make your jerky last for weeks. This way, you can enjoy it for a long time.
If you used curing salt in your marinade, your jerky can stay fresh for up to 2 weeks at room temperature. Store it in an airtight bag or container. After opening, refrigerate it to keep it fresh and prevent mould.
For jerky without curing salt, refrigeration is a must. If stored correctly, it can stay fresh for up to 2 weeks in the fridge. Vacuum-sealing can also help by keeping out oxygen and preventing spoilage.
| Storage Method | Shelf Life |
|---|---|
| Room Temperature (with curing salt) | Up to 2 weeks |
| Refrigerated | Up to 2 weeks |
| Vacuum-sealed and Refrigerated | Up to 6 months |
To keep your teriyaki beef jerky in top condition, store it in an airtight container or bag. Keep it away from sunlight and moisture. This way, you can enjoy your homemade jerky for weeks or even months.
Common Mistakes to Avoid When Making Teriyaki Beef Jerky
Making perfect teriyaki beef jerky needs focus and knowing how to dry the meat. Beginners often face problems that affect the jerky’s taste and texture. Knowing these common mistakes helps make your homemade teriyaki jerky always tasty.
Troubleshooting Tips
One big problem is drying the meat too much or too little. Good jerky is firm but still a bit soft. If it breaks easily, it’s too dry. Uneven slices can also cause some parts to dry too much.
To fix this, move the faster-drying pieces to spots with less air. This helps them dry evenly.
Quality Control Measures
- To fix dry jerky, steam it in a bag while it’s still warm. This method can make it soft again.
- Always check the jerky’s texture before you pack it. If it’s too chewy, it’s not cooked enough. If it’s too hard, it’s overcooked.
- Use a digital food thermometer to make sure the jerky is at least 145°F. This is safe and ensures it’s cooked right.
By watching out for these common problems and fixing them early, you can make delicious teriyaki beef jerky. It will have the right taste and jerky texture.
Conclusion
Teriyaki beef jerky is a tasty mix of flavours and a great, protein-rich snack. You can make it at home or buy it from trusted makers. It’s a hit among jerky fans.
Making homemade teriyaki beef jerky is a fun process. You pick the right meat, make the marinade, and dry it just right. This makes a top-notch snack that’s tasty and lasts a long time.
With the right steps, your homemade teriyaki beef jerky can be as good as store-bought. This article shows you how to make a delicious, long-lasting snack. It’s perfect for eating on the go or sharing with others.
Teriyaki beef jerky is a tasty snack that can make your snacking better. You can buy it or make it yourself. Either way, it’s a great addition to your snacks.