Smoked Teriyaki Beef Jerky Recipe
We try to make it a point to make Beef Jerky every time the Apollo comes out. This Teriyaki Beef Jerky turned out amazing. Smoky, tender, little bitty crunchy bits... I won't bore you with the poetry of how complex and wonderful the jerky tasted, needless to say however, that it was plain old YUM. Now, you may be asking yourself, how in the heck does the Sultana get all these different temperature smokes going on one smoker? That has crossed my mind, and I tell you how. These jerky bits only need about 3 hours to dehydrate, so you start them when you have started the smoker, so the temperature is still pretty low. You can get your pulled pork and ribs on at that time too, without too much worry. Then as the temperature rises, keep an eye on the jerky until it's done. Here's how it's done.
Smoked Teriyaki Beef Jerky Recipe
PrintIngredients
Method
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2+ lb.
eye of round roast
1 clove
garlic, grated
1-inch
knob of fresh ginger, grated
1 tbsp.
oil
1 tsp.
sesame oil
3/4 cup
soy sauce
1 cup
sake (Japanese rice wine)
1/2 cup
honey
1/2 cup
brown sugar
2 tbsp.
rice vinegar
1 tbsp.
red chilli flakes (or to taste)
- In a large glass bowl, or non-reactive container with a lid, combine all of the marinade ingredients.
- Trim the fat from the beef before slicing it into 1/4-inch thick slices, about 1-inch wide. Submerge the beef strips into the marinade. Cover and refrigerate for at least 8 hours and up to 24 hours.
- Prepare your smoker for a cool smoke, you are aiming for a temperature of between 230°F and 250°F.
- Remove the beef from the marinade and lay them in a single layer directly on the cooking grids. Smoke for 2 to 5 hours, flipping them every hour or so, until the meat is dehydrated. Spray with apple juice, or beef stock if you feel they're dehydrating too fast and burning. Lower the temperature of the smoker.
- Once done, remove the jerky from the grill and allow it to cool completely before consuming in a beefy frenzy of deliciousness. Then repeat this process, because you wanted the jerky for a snack next week and you ate it all.
Teriyaki Beef Jerky is even better than the first Beef Jerky that I made. And almost as awesome as the Venison Jerky - but let's face it, that stuff was bananas awesome - anyway, it is super easy to make, just takes time. Time that you can spend, outside, enjoying fresh air, and making the neighbours jealous of your cooking prowess. So get marinating, then sit back and relax by the smoker with a cool drink and a good book. In a few hours, you will have an amazing snack that you can consider on the healthy list. What's your favorite snack food that you can make on the grill? Leave a comment and tell us!
Smoked Teriyaki Beef Jerky
Smoke at 230°F to 250°F for 3+ hours
Serve, once cooled
Consider doubling the recipe
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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I wanted to put the last instruction as "Now hoard it all for yourself and don't tell anyone you made this delicious treat." But that would be unfair to the people who have not tasted this amazing treat.
Smoked Honey is great for adding that smoky flavor to barbecue sauce and glazing hams or ribs. Smoked honey is far better than using, *shudder*, liquid smoke to create that lovely smoky taste you want.
Smoked Teriyaki Beef Jerky
Smoke at 230°F to 250°F for 3+ hours
Serve, once cooled
Consider doubling the recipe