Teriyaki Beef Jerky
This jerky combines the sweet-salty teriyaki note with the chewy-tender texture of dried beef. Mirin and sesame oil give the snack an authentically Japanese-inspired depth. Due to the higher sugar content, the drying temperature should be consistently maintained to avoid caramelization on the racks.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Slightly freeze beef (top round) and cut into 4–5 mm strips against the grain. Combine soy sauce, mirin, curing salt, brown sugar, sesame oil and ginger into a smooth marinade.
Marinating
16–24 hoursPlace meat strips in the teriyaki marinade, cover completely and marinate in the refrigerator at max. 4 °C for 16–24 hours. Stir occasionally or turn the bag.
Dehydrating
6–8 hoursDrain and pat dry the meat strips. Spread on dehydrator racks without overlapping. Dehydrate at 70 °C for 6–8 hours. Sprinkle toasted sesame seeds 30 minutes before the end.
Cooling & Packaging
20 min.Allow finished dried jerky to cool completely. Check for correct consistency (pliable, not brittle). Store in airtight containers or vacuum bags. Shelf life at room temperature approx. 1 week, in the refrigerator up to 4 weeks.
Pro Tip
Sprinkle sesame seeds on the jerky only in the last 30 minutes so they do not burn. Place parchment paper under the racks to catch dripping sugar.
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