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Home > posts > 2016 > 08 > House Flavor and Teriyaki Flavor Beef Jerky
House Flavor and Teriyaki Flavor Beef Jerky Saturday, August 20, 2016, 09:38 AM
I've done this before on 2014-12-30 so I used a similar recipe, but I made some changes. For instance, we used Teriyaki sauce from 2016-07-24 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!
This was just my usual house jerky 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.
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
Also noted is a buffalo jerky recipe I was going to do but ended up doing teriyaki instead.
This one more coarse so this is still about 2500 mg sodium ↩