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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- 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
Gather the ingredients.
In a medium nonreactive bowl, whisk together brown sugar, salt, onion powder, garlic powder, and black pepper.
Add teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke. Whisk until the salt has dissolved.
Slice the London broil across the grain into 1/8- to 1/4-inch thick strips.
Place the beef strips in a large freezer zip-top bag.
Add the marinade to the bag, seal, and toss to coat the meat.
Unseal, squeeze out all the air, reseal, and refrigerate 24 to 36 hours.
Dry the Beef Strips:
Remove the marinated beef strips from the bag. Pat dry with paper towels.
Distribute beef strips in a single layer on dehydrator racks.
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.
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.
Store the jerky in a resealable bag or airtight container in the refrigerator for up to 3 weeks. Enjoy.
Make sure that you use garlic and onion powder. If you use garlic or onion salt, or the jerky will be too salty.