Here’s a business-casual, easy-to-follow social post version of your Teriyaki Beef Jerky recipe, perfect for engaging your community and encouraging them to try it themselves:
Homemade Teriyaki Beef Jerky: Your New Go-To Snack
Looking for a flavour-packed jerky recipe you can make at home? This teriyaki beef jerky is a crowd-pleaser and surprisingly simple to pull off. Here’s how to make a batch that’s big on taste and perfect for sharing (or keeping all to yourself).
Ready In: About 6 hours, 20 minutes
Yields: 3 lbs jerky
Ingredients:
- 5 lbs beef flank steak (or your favourite cut, trimmed of fat)
- 2 cups Worcestershire sauce
- 1½ cups teriyaki sauce
- 3 tsp liquid smoke
- 1 cup soy sauce
- 4 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne powder
- 4 tsp black pepper
- 1 tbsp sea salt
- 1¼ tbsp red pepper flakes
- 4 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp maple syrup
- Bamboo skewers
- Aluminum foil
How to Make It:
- Flash freeze your beef for 20 minutes to make slicing easier.
- Whisk all marinade ingredients together in a large bowl.
- Slice beef into 1/8–1/4 inch thick strips, trimming as much fat as possible.
- Submerge the beef in the marinade and refrigerate overnight.
- Pat beef dry and thread onto bamboo skewers, leaving space between slices for air flow.
- Hang skewers across your oven rack so the beef hangs freely.
- Place aluminum foil on the bottom rack to catch drips.
- Set your oven to its lowest temperature (around 170°F) and leave the door slightly open. Dry for 5–6 hours, checking occasionally to ensure the jerky is drying, not baking.
- Let the jerky rest for 10 minutes after drying, then cool completely before storing in an airtight container.
Tip: For an extra smoky flavour, add a touch more liquid smoke or try this in your electric smoker instead.
Give it a try and let us know how it turns out! Got your own jerky tips? Share them in the comments below.