This Week's Recipe Teriyaki Beef Jerky

Teriyaki Beef Jerky Recipe

Slice venison roast into ¼" thick slices, approximately 1-2" wide. Place the thin strips of venison into the marinade and stir to coat each piece. Cover and refrigerate for 8-24 hours. Stir jerky 1-2 times during the marinating time to ensure all pieces are coated. Set the dehydrator to 160°F.

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Add the teriyaki sauce, rub, garlic, and red pepper flakes to an airtight container, and combine. Add the sliced beef, and give it a good mix to coat all the meat. Marinate for at least 5 hours or up to 24 hours. Transfer the slices of beef to the trays of a dehydrator and place in machine. Dehydrate at 160°F for 5 hours.

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1. In a medium bowl, combine the soy sauce, mirin, sugar, ginger, garlic, onion powder, and pepper. 2. With a sharp knife, slice the venison into 1/4-inch-thick strips. Trim any fat or connective tissue. 3. Place the meat slices in a large resealable plastic bag.

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3. KENTUCKY BOURBON BEEF JERKY. KENTUCKY BOURBON BEEF JERKY. Preparation time: 7 hours. This deer jerky recipe comprises of a tiny proportion of all the things to create a sweet and robust tasting deer jerky. Go forward and use a blender for getting the molasses and brown mixed perfectly.

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Lay out the strips on your dehydrator shelves or on a wire rack placed on a baking sheet. Make sure to leave enough space for air to circulate around all the pieces. Place in dehydrator on jerky setting or oven on 170°/keep warm for 5-6 hours or until meat is dry and no moisture remains.

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Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 165F for 4 to 6 hours until jerky tests done. Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Cool completely. Store in an airtight container.

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roll or pat out on parchment paper to between 1/8 and 1/4 of an inch. Cut into one inch wide strips. Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on your temperature and air flow). Store in an airtight container for up to two weeks in the refrigerator. Enjoy!

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Slice the meat against the grain, aiming for a quarter-inch thickness. Marinate and season the meat to taste, letting it sit for at least 24 hours. Arrange your meat strips in a dehydrator, smoker, or oven. Monitor the meat, and once it reaches your desired dryness level, it's ready to eat.

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Directions. In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until the salt and sugar are dissolved. Add the venison, mix thoroughly, and put a plate on top to be sure all meat remains submerged. Refrigerate for 8 to 10 hours, stirring occasionally. Drain the brine and remove the meat.

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A Nesco Gardenmaster Dehydrator was used when making this recipe, but you can use an oven or smoker if you prefer. Make sure to leave space in between the teriyaki beef jerky strips so air can flow around and dry the jerky evenly. Put the dehydrator setting to 160F or 165, whatever the highest setting is, and dehydrate for 2 hours.

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Slice the meat into thin strips, about 1/8 to 1/4 inch thick. Next, create a marinade (read on for recommended recipes). Coat the meat strips in the marinade, seal the container or bag, and refrigerate for at least 6 hours or overnight to allow the flavors to permeate the meat. ADVERTISEMENT / ADVERTISE WITH US.

Make your own Teriyaki Beef Jerky at home with a dehydrator. Marinated

Directions: 1. Trim fat and connective tissue from venison roast. 2. Thinly slice venison into even 1/8-1/4 slices. 3. Mix all ingredients, then pour over the sliced venison roast. 4. Let marinate for at least 24 hours in the refrigerator, making sure to move the venison around so that it has a chance to evenly marinate.

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Step 1: Pick and trim the lean meats of teriyaki beef. You should pick the lean meats for the teriyaki beef jerky that you can trim easily. If there is excessive fat on the meat then, this can turn the food rancid. Now, trim the pieces of meat cautiously by eradicating the entire noticeable fat. After trimming, freeze the meat so that it does.

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Cut with the grain for a more chewy jerky. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. Sprinkle meat evenly with the garlic powder.

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2 teaspoons of Liquid Smoke. Directions: Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ). Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours.

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Cut your deer meat into 1/4" strips and remove any excess fat. Mix all of the ingredients (except for the brown sugar) into a medium size pot and heat the mixture until it begins to simmer. Now pour the brown sugar into your pot and mix it thoroughly until all of the sugar has dissolved. Split your meat evenly into two one gallon size bags and.