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Home > posts > 2016 > 08 > 2016-08-20_BeefJerky.html

House Flavor and Teriyaki Flavor Beef Jerky

/posts/2016/08/2016-08-20_BeefJerky.html


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Teriyaki

I've done this before on 2014-12-30[@rev] so I used a similar recipe, but I made some changes. For instance, we used Teriyaki sauce[@rev] from 2016-07-24[@rev] which was very sweet so I didn't add extra sugar.

Anyway, it was:

The beef was super (!!!) wet. 1/2 cup of liquid is really the absolute upper bound I think for how much goes into it!

House Jerky

This was just my usual house jerky[@rev] with bison. The only difference is that I wanted to use regular salt so I used about 2 1/4 tsp Diamond Brand1 kosher salt aiming for about 2500mg. I think it was actually a bit too salty this time. Other than that, I kept to my usual recipe.

Timing and Log

I did both at 160°F.

Sure enough, the teriyaki did dry up pretty well. Still a bit more moist (and chewy) than I wanted but I think that is what should be expected

My Notes

Also noted is a buffalo jerky recipe I was going to do but ended up doing teriyaki instead.


  1. This one more coarse so this is still about 2500 mg sodium