Teriyaki Jerky

Jerky is delicious. If you think you’re too good for jerky then you prolly are. That’s fine. Stay away from it. I will eat it all.

However, if you’re like me and you know Jerky is delicious, healthy for you if it is made with a minimum of sodium, and it promotes flossing (you’ll see) then you are going to love this recipe.

Now, I know what you’re thinking: “Don’t I need a dehydrator to make jerky?” and the answer is: “kinda.”

I will include a recipe for both.

Before we start – This jerky is for snacking, not long term storing. If you want Jerky for storing then you have to put a lot more salt in it (curing it) and store it in glass jars (limited oxygen) I make this more for a week or two weeks tops. It is really hard not to eat, so you shouldn’t have a problem.

Let’s start with the marinade –

This is for roughly 3/4 of a pound to a 1lb of meat.

1 Tablespoon brown sugar
1 Teaspoons kosher salt (this can be any salt. i have also taken half the amount of sodium out because this jerky is only designed to be stored half the time it normally would be. It is for snacking, not storing)
1/2 teaspoon garlic powder (not garlic salt)
1/2 teaspoon freshly ground black pepper
2/3 cup bottled teriyaki marinade
1/2 cup of no-pulp orange juice
1/4 cup of water
1 Tablespoon honey
1 teaspoon soy sauce
1 teaspoon liquid smoke
1 pound of whatever you want, sliced across the grain into 1/8 to 1/4-inch thick strips

You make this marinade and prepare to put the meat in to it for 12 hours. Remember: the longer it’s in there, the better it tastes!

Now the meat-

You can make anything really. This recipe has only been tested on Beef but I don’t foresee any problems with other things (turkey, chicken etc)

Anyway. Buy the meat and cut off all of the fat. As opposed to selecting meat to barbecue (marbling) you are looking for meat with little to no fat or easy fat to cut away. (This depends on how long you’re going to keep the jerky in storage – prolly not very long because it’s delicious – the fat will go rancid and you will get sick) I find a beef roast is best because the grain is easy to see and the fat is all on the bottom.

Get a sharp knife and cut it into strips between 1/4-1/8th of an inch. Any thicker than this and it will take too long to dry.

The drying process.

For the oven:

Turn your oven to 150 degrees F. Lay out the jerky (After it has been in the marinade) over the oven racks so they are not touching.

The key to this is air flow. You’re not trying to cook the jerky, you’re trying to dry it out. I stuck a wooden spoon in the door of the oven while I was doing it so it was always open and air was allowed in and out.

Do this for 8 to 10 hours. When done drying, dab the oil off the jerky (this will also promote it to go rancid) and then store. (i used gladware!)

The only bummer about this is you have to be around the whole time because your oven is on

A dehydrator:

Prepare meat the same way and lay it on the trays in the dehydrator so it’s not touching. Leave in for 8-10 hours. Dab off oil.

You can leave a dehydrator to do it’s thing all day long so I recommend it.

That’s jerky.  All protein. No fat. Great snack.

(warning: as usual, if you eat too much of anything it is bad for you so go easy on the pepsi, Fuller.)

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