Our best teriyaki ground beef jerky recipe

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Our best teriyaki ground beef jerky recipe

Beef Jerky


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Are you a fan of savory and sweet beef jerky? Well, you’re in luck because I’m about to share an amazing teriyaki ground beef jerky recipe that’s sure to tantalize your taste buds! As someone who has been perfecting this jerkiedelicacy for years now, I can confidently say that it’s the perfect balance of salty, spicy and sweet. You’ll love it!

In this article, we’ll cover everything from marinating tips to drying techniques so that you get the most juicy flavor in every bite. We’ll also discuss what ingredients are needed and how best to store the finished product. By taking my advice on board, I guarantee that you will be able to make delicious teriyaki ground beef jerky with ease. So don’t wait any longer – let’s get started!

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Our best teriyaki ground beef jerky recipe

Yes, you can make teriyaki ground beef jerky with the following ingredients: 1 lb. of lean ground beef, 2 tablespoons of Worcestershire sauce, ¼ cup soy sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder and 2 tablespoons brown sugar. First mix all the ingredients together in a bowl until combined. Then shape into small logs or strips on a baking sheet lined with parchment paper. Bake at 225°F for 3-4 hours or until desired crispness is reached. Let cool completely before storing in an airtight container for up to two weeks!

How to Choose the Right Cut of Beef for Your Teriyaki Jerky

Beef Quality
When choosing the right cut of beef for your teriyaki jerky, you should always look for high-quality beef. Look for cuts that are trimmed well and have a nice marbled appearance. The fat within the marbling will not only add flavor but also moisture to your jerky. Additionally, make sure to look at the package labels when selecting a cut of meat; it should list USDA grade information such as prime, choice or select. Prime grade is usually reserved for steaks or other cuts traditionally used in restaurants so you may need to go with choice or select grades if those are available in your area.

Size Matters

The size of your chosen beef also matters when making teriyaki jerky because it will determine how long it takes to dry out during cooking and how much seasoning is necessary to cover each piece evenly. You want pieces that are large enough so they don’t dry out quickly in the oven, yet small enough that they cook through before burning on one side. Pay attention to thickness too – thinner slices will shrink more than thicker ones do when cooked and dried so keep this in mind as you shop around for different types of beef cuts.

Know Your Cuts
Finally, there are many different types of beef cuts available depending on where you live and what type of store you purchase from. Some popular options include brisket flat/point, round steak/roast, eye round roast/steak, chuck roast and sirloin tip steak among others – all great choices if looking for leaner meats suitable for use in teriyaki jerky recipes! Be sure to research each option thoroughly prior to purchasing as certain parts may require special preparation techniques (such as trimming) before being used properly.

Our best teriyaki ground beef jerky recipe

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Identifying Key Ingredients for a Teriyaki Ground Beef Jerky Recipe

When it comes to making teriyaki ground beef jerky, there are a few simple ingredients that you’ll need. To make sure your recipe turns out perfectly, it’s important to gather the right components in advance. This article will provide an overview of the key ingredients needed for a delicious and savory teriyaki ground beef jerky dish.

Ground Beef

The main component of this recipe is going to be high-quality ground beef. Selecting grass-fed or organic varieties is always best if available; they have more flavor and usually higher levels of nutrition than their heavily processed counterparts. Ground beef should be coarsely chopped prior to mixing with other ingredients so that its texture can marry well with the marinade later on. Aim for about one pound per serving size when preparing this recipe for multiple people.

Teriyaki Sauce

An essential ingredient in any teriyaki based dish is a good quality teriyaki sauce – look out for brands made with natural sweeteners like honey instead of added sugar whenever possible! This sauce provides sweetness as well as umami flavors which give traditional Japanese dishes their signature taste profile. When prepping your marinade mixture, use between 1/4 cup to 1/2 cup depending on how much liquid you’d like in your jerky and desired level of sweetness (and saltiness).

Spices & Flavoring Agents

Adding spices and flavoring agents such as garlic powder, onion powder, ginger powder etc., gives extra depth and complexity to the flavor profile while also providing nutritional benefits from all these powerful antioxidants contained within them! A blend of equal parts cayenne pepper flakes, black pepper corns, sesame oil and soy sauce can really take things up another notch here – just add enough until everything tastes balanced but not too salty or spicy either! If using dried herbs such as oregano leaves or bay leaves then add around half teaspoon per serving size at most; these type aromatics tend to become overly pungent quickly if used excessively so less is definitely more here!

Preparing the Ground Beef for Your Teriyaki Jerky

Making your own jerky is a rewarding and delicious experience, and a popular choice for many home chefs these days, particularly when it comes to teriyaki-style jerky. The process begins with choosing the right ground beef for your dish.

The quality of the ground beef you choose will greatly affect the flavor of your finished product, so take some time to select an appropriate cut. Ground chuck or sirloin are usually great choices as they have enough fat content to keep them moist while providing enough texture for optimal slicing consistency later on in the preparation process. You can also use leaner cuts such as round steak if you prefer a more traditional style of jerky but be sure that it is still fresh before purchase.

When selecting your meat at the store or butcher shop, look for a bright red color free from any blemishes or discoloration which could indicate it has been stored too long or not handled properly during transport. Ideally, you want something freshly ground on site by knowledgeable personnel who understand how important this ingredient is to creating good quality homemade jerky recipes. Once you’ve settled on what ground beef works best for your dish, bring all ingredients home and get ready to begin prepping!
Trimming & Prepping

The first step in preparing ground beef for making teriyaki-style jerky is trimming away any visible fat from around the edges using kitchen shears or a sharp knife – this helps ensure an even cooking time later down the road and prevents excess grease build up while marinating/cooking down at lower temperatures where raw fats can become rancid over time due to oxidation exposure during processing.


Next comes marination: combine soy sauce (or tamari if gluten free), pineapple juice, garlic powder, ginger powder and other dry seasonings in large bowl with 1-2 tablespoons vegetable oil until well combined. Place trimmed piece(s) of ground beef into mixture ensuring they are fully submerged then cover bowl with plastic wrap – allow mixture sit overnight preferably 8-12 hours so flavors really soak into meat.


Once marinated pieces are fully saturated through their centers remove from liquid mixture then place on paper towels/dish cloths patting gently until all moisture is absorbed . Allow pieces air dry undisturbed either hanging up outdoors (if climate permits) otherwise inside near open window circulation (ensure area covered completely so no small insects try sneaking in!). Once dried out thoroughly spread across baking sheet lined parchment paper– repeat above steps one final time just prior transferring oven set temperature low 200 °F cook 10 minutes each side checking regularly ensure proper doneness reached before removing enjoy!

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Oven Method: Making Teriyaki Ground Beef Jerky Without a Dehydrator

Making teriyaki ground beef jerky without a dehydrator is possible and can be achieved in an oven. Ovens provide the same kind of dry heat that the dehydrators do, so it’s easy to replicate the experience while still coming away with delicious homemade jerky. Below are some steps for making delicious teriyaki ground beef jerky without a dehydrator:


  • 1 pound of lean ground beef
  • 2 tablespoons of soy sauce
  • 1 teaspoon white sugar

The first step is to preheat your oven to 160°F. This temperature helps ensure that all bacteria has been killed off, as well as ensuring that most of the moisture has been cooked out – leaving you with a chewy jerky texture. Next, mix together 2 tablespoons each of soy sauce and white sugar in a bowl until they are fully combined. Then, add 1 pound of lean ground beef into this mixture and mix it together until everything is evenly incorporated – you should end up with an even marinade-covered piece of meat.

Then take a baking sheet lined with parchment paper or aluminum foil (for easier cleaning) and spread out your marinated meat on top – make sure not to overlap any pieces as much as possible if you want even cooking throughout; alternatively, you can also roll up individual strips for further convenience when seasoning them later on down the line. Place this tray into your preheated oven then set your timer for 3 hours – checking every hour or so for doneness.

After 3 hours have passed (or earlier depending on how thickly sliced your meat was), check if it looks slightly browned and feels leathery but still retains its shape – these signs indicate that it’s done! Take the tray out from the oven then allow the cooled pieces time to rest before serving.


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