Teriyaki Beef Jerky Made With Ground Beef

Make your own Teriyaki Beef Jerky at home! Marinated in brown sugar, soy sauce, pineapple juice, and fresh ginger, this homemade beef jerky is not only delicious but every bite is tender, full of flavor, and irresistible! The perfect high protein, low carb snack!

Jump to:

• Why This Recipe Works
• Best Meat For Jerky
• Ingredients You'll Need
• Step-by-Step Recipe Instructions
• Beef Jerky In The Oven
• Food Dehydrator
• Expert Tips and FAQs
• More Dehydrator Recipes
• Teriyaki Beef Jerky

If I would have know that making teriyaki beef jerky was this easy, I would have bought a food dehydrator a long time ago! The first recipe I made in my dehydrator were these Cinnamon Apples and they are crazy easy to make and oh so tasty!

I decided to make homemade jerky and it was super low maintenance and really easy to make! The hubby told me that going forward, store bought jerky is no longer allowed in this house...only my homemade beef jerky.

And I couldn't agree more.

Best Meat For Jerky

I've used top round and eye of round for dehydrating beef jerky and my favorite is top round. Top round comes from the back of the cow, is lean, and extremely tender. There's a little bit of marbling in top round which helps contribute to the flavor and tenderness of this cut of meat.

Eye of round comes from the rear leg of the cow. It's lean, but more tough. I think eye of round is the most popular cut for making jerky, but personally I enjoy the taste and tenderness of top round. It's incredibly flavorful. So if you want my recommendation, the best meat for beef jerky is top round.

Other cuts of beef you can use are sirloin tip and flank steak. Sirloin tip is lean and tender, but a bit more expensive. If you use flank steak, make sure you cut it against the grain so it's not as tough.

I always have my butcher cut my jerky meat for me. Just tell them you're making jerky and they'll be happy to slice it for you. My butcher typically cuts mine in 5-mm thick slices.

This healthy beef jerky can be made from just about any meat, such as turkey and salmon. It's low in calories, lean, and high in protein.

Ingredients You'll Need

Now that I've mastered the recipe, I'm going to walk you through how to make beef jerky using a dehydrator. This beef jerky marinade is full of flavor made with simple ingredients you can get at your local grocery store.

When making Teriyaki Beef Jerky, you'll first need to marinate the meat. This jerky marinade will cover 2 pounds of meat. Soy sauce is the base ingredient and the salt helps cut down on some of the sweet from light brown sugar. I don't recommend using a dark brown sugar because the teriyaki jerky will turn out too sweet.

Pineapple juice contains an enzyme that helps tenderize the meat. Plus, it provides an amazing sweet flavor.

Using fresh ginger provides a bold flavor while the garlic adds that "wow" factor and pairs amazingly well with the fresh ginger. The sesame oil brings forth a rich, nutty, toasty taste. Sesame seeds are optional but they looks amazing once it's done.

Step-by-Step Recipe Instructions

Start off by combining all the marinade ingredients in a bowl. Stir well with a small whisk.

Place the sliced top round in a gallon plastic bag and slowly pour in the marinade. Seal the bag and shake well until all the meat is covered in the teriyaki marinade. Place the baggie in the refrigerator and let it marinate overnight.

After 12-24 hours, discard the marinade and place the the marinated beef evenly on the dehydrator food trays. Expert Tip: You don't want to dry the marinade off the meat but you can lightly pat any dripping liquid from the beef jerky sticks if they are dripping too much.

Set the dehydrator to 165°F and dehydrate the meat for 6 hours. When done, remove each piece from the trays and enjoy!

Your homemade beef jerky should be pliable and gummy. It should not be crumbly or overly hard. This epic jerky recipe is about to blow your mind and I can't wait to hear how it turns out for you!

Beef Jerky In The Oven

It's true. You can also make it in the oven. Personally, I'm a believer of low and slow when it comes to smoking meat and dehydrating foods. Ovens typically don't go lower than 170°F, and the dehydrator goes much lower in temperature.

If you do decide to make jerky in the oven, set the temperate to 170°F. Line cookie sheets with aluminum foil and then place the beef evenly onto the cookie sheets. Bake for 3-4 hours until done.

Keep in mind that even when the oven is set to the lowest temperature, it still gets hotter than a food dehydrator. This dries the beef faster. I find that dehydrating meat in the oven dries it out more, so it's not my prefered method for making jerky.

Food Dehydrator

I love using my Cosori Dehydrator because it's so easy to use. It's also easy to clean and store. It's a great kitchen tool to make healthy jerky, dried apples, other dehydrated fruit, and even fruit leathers. And, I can even dehydrate herbs. Drying basil, drying oregano, and drying thyme has never been so easy.

Dehydrating food is basically a process of removing moisture from food.  A food dehydrator uses a heat element and air vents to allow air circulation. The dehydrator heating element, fans, and vents work together to remove moisture. The heating element warms the food causing its moisture to be released.

The dehydrator fan then blows the warm, moist air out of the appliance via the air vents. This process continues for hours until the food is dried to a lower water content.

Expert Tips and FAQs

• Homemade Teriyaki Beef Jerky makes a wonderful gift during the holiday season! Take some to work and share it with your co-workers. It also makes a great teacher gift!
• If you have a juicer, you can take a pineapple and produce fresh pineapple juice. Fresh pineapple juice in this recipe is phenomenal!
• If you're gluten free, use a soy sauce that doesn't contain gluten.
• If you're beef contains a layer of fat, cut it off before slicing the beef.
• Jerky will last in an airtight container for 1-2 months. I bought these containers and I love them! They store the jerky, freeze dried, and dehydrated foods perfectly!
• Tell your butcher what you're making and they'll gladly cut the beef for you. They'll also remove any layers of fat. I like mine cut in 5-mm thick slices.
• When I make a fresh batch, I put it in a jar and placed it on the counter for people to easily grab. It's such a great high protein snack!

More Dehydrator Recipes

If you love dehydrated food, you'll love these Dehydrated Cinnamon Apples!! They are great for a snack and they are easy to make. Same thing for these strawberry chips. Make sure to check out my full collection of Dehydrator Recipes!

Follow Recipes Worth Repeating for more amazing recipes!

• ▢

  Dehydrator

• ▢ 2 lbs top round, sliced to 5-mm thick slices
• ▢ 1 Tablespoon sesame oil
• ▢ ½ cup soy sauce
• ▢ ¼ cup light brown sugar
• ▢ ¼ teaspoon ginger, finely chopped
• ▢ 1 garlic clove, minced
• ▢ ¼ cup pineapple juice
• ▢ 1 Tablespoon sesame seeds, optional

• Cut the beef across the grain into 5-mm thick slices. Or, have the butcher slice the meat.

• Mix the sesame oil, soy sauce, light brown sugar, fresh garlic, pineapple juice, and sesame seeds in a bowl.

• Place the beef and marinade in a gallon size plastic bag and move the content around until the meat is fully saturated.

• Marinate in the refrigerator for 12-24 hours.

• Drain and discard the marinade.

• Place the marinated beef on the wire trays in the dehydrator. Expert Tip: You don't want to dry the marinade off the meat but you can lightly pat any dripping liquid from the beef jerky sticks if they are dripping too much.

• Close the door and dehydrate at 165°F for 6 hours.

• Serve immediately and store in an airtight container.

• This makes a wonderful gift during the holiday season! Take some to work and share it with your co-workers. It also makes a great teacher gift!
• If you have a juicer, you can take a pineapple and produce fresh pineapple juice. Fresh pineapple juice in this recipe is phenomenal!
• If you're gluten free, use a soy sauce that doesn't contain gluten.
• If you're beef contains a layer of fat, cut it off before slicing the beef.
• Jerky will last in an airtight container for 1-2 months. I bought these containers and I love them! They store the jerky, freeze dried, and dehydrated foods perfectly!
• Tell your butcher what you're making and they'll gladly cut the beef for you. They'll also remove any layers of fat. I like mine cut in 5-mm thick slices.
• When I make a fresh batch, I put it in a jar and placed it on the counter for people to easily grab. It's such a great high protein snack!

Calories: 207 kcal | Carbohydrates: 9 g | Protein: 28 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 69 mg | Sodium: 885 mg | Potassium: 477 mg | Fiber: 1 g | Sugar: 8 g | Vitamin C: 1 mg | Calcium: 43 mg | Iron: 3 mg

This post was originally published in November 2019, but was republished with new photos, step-by-step recipe instructions and tips in March 2021.

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Source: https://recipesworthrepeating.com/teriyaki-beef-jerky/

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