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Teriyaki Jerky

A savory, umami-packed snack that balances sweet and salty flavors with a rich teriyaki glaze and chewy texture. Perfect for on-the-go snacking and easy to store for weeks.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Snack
Cuisine: Asian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef flank steak or sirloin works great
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp mirin sweet rice wine
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp black pepper

Equipment

  • Dehydrator or oven
  • Sharp knife or meat slicer
  • Mixing bowl
  • Baking sheets
  • Parchment paper

Method
 

  1. Begin by slicing the beef into thin strips against the grain.
  2. In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, mirin, sesame oil, garlic powder, ground ginger, and black pepper to prepare the marinade.
  3. Add the beef strips to the marinade, ensuring they are well coated, then cover and refrigerate for at least 4 hours or overnight.
  4. Preheat your dehydrator to 160°F or the oven to 160°F. Line baking sheets with parchment paper.
  5. Arrange the marinated beef strips in a single layer on the dehydrator trays or baking sheets with proper spacing for airflow.
  6. Dry the jerky in the dehydrator for 5-6 hours or bake in the oven for approximately 6 hours, checking occasionally.
  7. When the jerky is dry, firm, and snaps easily, it is done.
  8. Allow the jerky to cool completely, then store in an airtight container.

Notes

Test a piece for texture after cooling; it should be chewy but not too tough. Adjust drying time as needed for desired consistency.