Beef jerky is a nutritious and delicious treat that can give you a much-needed hardy boost of energy to help you get through your workday. But while pre-packaged and store-bought jerky brands are great, nothing can compare to the delectable, savory flavor of specially prepared homemade beef jerky, especially when flavored with the perfect marinade blend of spices, herbs, and quality teriyaki sauce

If you’d care to try creating this spectacular jerky for yourself, please continue reading to follow the recipe below. Your teriyaki beef jerky should be ready in approximately 6 hours and 20 minutes and yield about three pounds of delicious, savory jerky that you’ll be able to enjoy for weeks to come.

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Teriyaki Beef Jerky Ingredients

To prepare your batch of homemade teriyaki beef jerky, you’re going to need to gather several specific ingredients. These include:

Wet Ingredients

Dry Ingredients

  • 2 teaspoons of garlic powder
  • 4 teaspoons of onion powder
  • 4 teaspoons of black pepper
  • 1 teaspoon of cayenne powder
  • 1 tablespoon of sea salt
  • 4 tablespoons of brown sugar
  • 1¼ tablespoons of red pepper flakes
  • 1 tablespoon of maple syrup
  • 2 tablespoons of honey

 Needed Tools

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Teriyaki Beef Jerky: A Simple Step-By-Step Recipe

Take the time to follow the following five-step recipe carefully to produce the best results. Also, don’t be discouraged by the 6 hours and 20 minutes cook time noted above in the introduction because the process is much faster and easier than it seems. The vast majority of that time will be spent with the beef drying in your oven, so you can kick back and take the time to relax while your homemade jerky is being prepared.

Step 1: Flash Freezing Your Beef

The first step of the beef jerky-making process (no matter what type of beef you end up using) is to trim off as much visible fat from your beef as possible. You then want to place the meat on a clean cookie sheet and flash freeze the meat for approximately 20 minutes while preparing the rest of the wet and dry ingredients (Step 2). Flash freezing your beef at a very low temperature with cold, circulating air will help the meat retain all of its nutrients and juices until it’s time for the jerky to be dried in your oven.

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Step 2: Dry and Wet Ingredient Prep 

As your beef is in the process of flash freezing, take the time to carefully combine your ingredients in a large bowl (it should be big enough to hold all of the marinade ingredients along with all of the beef you will be using). Be sure that you add the correct amount of ingredients to the marinade as suggested by the recipe the first time you make your jerky. Any alterations can significantly impact the flavor of your jerky once it has been completed.

Step 3: Beef Prep and Marination

After the twenty minutes of flash freezing is up, and you’ve prepared your marinade, take the beef out of the freezer and carefully slice it into strips approximately ⅛ to ¼ of an inch thick. Be careful to ensure that each strip is roughly equal in terms of thickness. Also, make sure to trim any additional fat that you may have missed during the first step of the process.

Once the beef has been cut into appropriately sized strips, add them into the marinade bowl thoroughly mix everything using your hands, ensuring that each beef strip is fully covered in the marinade. Cover the bowl with a tight layer of plastic wrap, and leave the beef to marinate overnight, or move the strips into an airtight Ziplock bag for that same amount of time to help ensure the meat doesn’t harden or begin to dry out prematurely.

Step 4: Oven and Drying Prep

After a whole night of marinating, remove the beef from the bowl and gently pat it dry. Then, take your bamboo skewers and carefully skewer each strip of meat, leaving a small space between slices to encourage complete dryness. After all the strips have been skewered, arrange the beef across your oven rack so that the entire rack is covered. Then, place a large sheet of aluminum foil on the bottom of the oven to catch any drippings and prevent excess mess.

Without preheating, set your oven to its lowest possible temperature (usually 170 degrees Fahrenheit) and leave the door slightly ajar on its hinges. This is to help ensure that the beef will dry out rather than be cooked in the oven. Let the meat sit and dry for between 5 and 6 hours, and check on it occasionally to ensure that it isn’t being cooked.

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Step 5: Dry, Store, and Enjoy!

Once the 5 to 6 hours of drying time are completed, turn off your oven and let the beef skewers rest between 10 and 15 minutes. After resting, carefully remove each of the skewers from the oven rack and leave them out on a tray until they are completely cool. Once cooled, you can remove your jerky from the bamboo skewers, and either store them in an airtight container to enjoy later or start digging in right away to enjoy the savory fruits of your home cooking labor. Enjoy!

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