How to Make Teriyaki Beef Jerky

Teriyaki Beef Jerky

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 6 servings
Yield: 1/2 pound

This beef jerky recipe is made with a beef cut commonly used for London broil and marinated before drying in teriyaki, soy sauce, orange juice, and honey.

Plan ahead because you will need to marinate overnight and the drying time can take eight to 12 hours. You can make this jerky in a standard oven or in a dehydrator.

A typical jerky loses half of its starting weight in moisture, so 1 pound of London broil will yield 1/2 to 2/3 pound jerky. You can double this recipe if you have adequate drying space.

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Ingredients

  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper (freshly ground)
  • 2/3 cup bottled teriyaki marinade
  • 1/2 cup orange juice (no pulp)
  • 1/4 cup water
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1 teaspoon liquid smoke
  • 1 pound London broil

Steps to Make It

  1. Gather the ingredients.

    Teriyaki Beef Jerky ingredients

    The Spruce / Maxwell Cozzi

  2. In a medium nonreactive bowl, whisk together brown sugar, salt, onion powder, garlic powder, and black pepper.

    brown sugar, salt, onion powder, garlic powder, and black pepper in a bowl

    The Spruce / Maxwell Cozzi

  3. Add teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke. Whisk until the salt has dissolved.

    add teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke to the brown sugar mixture in the bowl

    The Spruce / Maxwell Cozzi

  4. Slice the London broil across the grain into 1/8- to 1/4-inch thick strips.

    Slice the London broil across the grain

    The Spruce / Maxwell Cozzi

  5. Place the beef strips in a large freezer zip-top bag.

    beef strips in a large freezer zip-top bag

    The Spruce / Maxwell Cozzi

  6. Add the marinade to the bag, seal, and toss to coat the meat.

    beef strips and marinade in a zip-lock bag

    The Spruce / Maxwell Cozzi

  7. Unseal, squeeze out all the air, reseal, and refrigerate 24 to 36 hours.

    beef strips and marinade in a zip-top bag

    The Spruce / Maxwell Cozzi

Dry the Beef Strips:

  1. Remove the marinated beef strips from the bag. Pat dry with paper towels.

    beef strips on a plate patted dry with a paper towel

    The Spruce / Maxwell Cozzi

  2. Distribute beef strips in a single layer on dehydrator racks.

    beef strips in a single layer on dehydrator racks

    The Spruce / Maxwell Cozzi

  3. Dry for 4 to 8 hours, turning the racks every hour, and turning the jerky strips over midway through the drying process. Drying times vary due to oven differences and meat size, so it may take as long as 12 hours.

    beef strips on a dehydrator rack

    The Spruce / Maxwell Cozzi

  4. When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking. Perfect jerky is firm, dry, and not at all spongy. If your jerky is so dry that it breaks in two easily, it's probably overdried. 

    Teriyaki Beef Jerky

    The Spruce / Maxwell Cozzi

  5. Store the jerky in a resealable bag or airtight container in the refrigerator for up to 3 weeks. Enjoy.

    Teriyaki Beef Jerky in a plastic bag

    The Spruce / Maxwell Cozzi

Tip

Make sure that you use garlic and onion powder. If you use garlic or onion salt, or the jerky will be too salty.

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