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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

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:

• 1/2 cup teriyaki sauce^[@rev] from 2016-07-24^[@rev]
• 1 tsp Garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1/4 tsp liquid smoke

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.

• 4:00 start
• 6:00 Rotated both and blotted it
• 8:00 House was almost done and the teriyaki still needs a lot more. Rotated the trays
• 8:30 pulled out the House. A bit crispy.
• ...
• 11:00 pulled the teriyaki. Still seemed a bit wet but I figured it would dry well

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.