|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 11g|
|Vitamin C 10mg||52%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Click Play to See This Teriyaki Beef Jerky Recipe Come Together
1 tablespoon brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2/3 cup store-bought teriyaki marinade
1/2 cup no pulp orange juice
1/4 cup water
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon liquid smoke
1 pound London broil
Steps to Make It
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. To store, pack the jerky in food grade containers with tight fitting lids. Vacuum sealing is a good option, if possible. Store the containers at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 3 months or freeze for up to 6 months. Serve and enjoy!. Enjoy.
- Make sure that you use garlic and onion powder. If you use garlic or onion salt, or the jerky will be too salty.
- Marinate for at least 24 hours in the refrigerator. Remember the longer you marinate, which you can go as long as 36 hours, the more flavor you'll get in your jerky.