Sunday, January 12, 2014

Basic Teriyaki Marinade for Jerky

teriyaki marinade
Teriyaki refers to an ancient Japanese method of grilling meat.

The word "teri" means to "make shiny", while the word "yaki" means to "grill or broil".

"True" Japanese-style teriyaki sauce requires these primary ingredients...

Primary Ingredients

1 cup of soy sauce
1 cup of brown sugar
1 cup of mirin
1 cup of cooking sake (or 2 cups of mirin)
1 teaspoon ground ginger

Optional ingredients

2 tablespoons of chopped ginger
2 tablespoons of chopped garlic
1 tablespoon of fresh ground black pepper
1 finely chopped habanero chile


  • Combine all primary ingredients into a saucepan and bring to a boil.
  • Reduce heat to low and let simmer for about 10 minutes.
  • Remove from heat and let cool
  • Add your own optional ingredients
What you're looking for is a thick, heavily sweet sauce that gives meat a shiny glaze.

Marinate your jerky meat and let stand for a minimum of 1 hour, or up to 8 hours.

With "true" Japanese-style teriyaki, the mirin and sake are the ingredients that create it's characteristic fermented flavor, while the ginger gives it that light bit of pungent contrast that cuts through the heavy sweet.

Meanwhile, American-style teriyaki leaves out the mirin and sake, and substitutes vinegar, while it leaves out the ginger and substitutes garlic.  Many jerky brands will completely leave out the vinegar, which gives jerky a more bland, sweetened soy sauce flavor.

Here are some jerky brands that have managed to create authentic, Japanese-style teriyaki jerky...

Friday, January 10, 2014

Carne Asada Jerky Marinade

jerky marinade
Carne Asada combines together spicy flavors of Mexico with the fruity, citrus flavors of orange, lime, and lemon. While traditionally used for grilling meats, it also makes for very tasty jerky!


3 tablespoons of vegetable or olive oil
¼ cup of red or white wine vinegar
¼ cup of lemon juice (freshly squeezed or canned lemon juice)
¼ cup orange juice (fresh or canned)
¼ cup water
2 tablespoons of freshly minced garlic
1 tablespoon white pepper
1 table spoon salt
½ teaspoon ground cumin
½ teaspoon habanero chili powder
½ teaspoon onion powder
1 teaspoon oregano (if you can find Mexican oregano much better)
1/8 teaspoon ground cloves
½ orange sliced
¼ chopped cilantro leaves.

Combining the ingredients:

In a bowl, just combine all the ingredients listed above and whist till well blended. Pour the marinade on to the beef. Make sure that the marinated covers the all the beef and the container is well sealed. You can use a big freezer bag so you can easily turn it or a shallow dish with cover. For best result, marinate the beef for 1 hour or more to have the full flavor sink into the meat.

We recommend marinating the meat at room temperature.

This recipe is good for two to three pounds of meat. But if you are having a party and want to do more, you can just double the ingredients of the marinade as well as the beef.

For instructions on dehydrating jerky, see "How to Make Jerky".

If you would like to learn more about how to make carne asada marinade please visit

Discover other brands of Carne Asada style jerky...

Thursday, January 9, 2014

Teriyaki & Beer Jerky Marinade

jerky marinade
The pizazz in jerky comes from a marinade. A marinade does two things. It adds flavor to the beef from the seasonings and it actually tenderizes. A beef jerky rub accomplishes the same thing in a similar manner.

There are probably thousands of marinades out there that will add pizazz to your jerky but this is one of my favorites.

This is enough marinade for about 1 pound of eye of round beef strips.


3/4 cup teriyaki sauce
3/4 cup beer
1/4 cup Worcestershire sauce
1/3 cup water
1/3 cup soy sauce
1 1/2 tablespoons liquid smoke
4 1/2 teaspoons ketchup
1 teaspoon red pepper flakes (I like more)
1 1/2 teaspoons salt
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon cracked black pepper, or to taste


Stir together the beer, teriyaki sauce, Worcestershire sauce, soy sauce, water, liquid smoke, and ketchup in a large bowl. Stir in the red pepper flakes, salt, onion salt, pepper, and garlic powder until blended.

Toss the meat with the marinade until the strips are well coated. Tightly cover the bowl, and marinate in the refrigerator at least 6 hours. 24 hours is better.

For instructions on how dehydrate jerky in an oven or dehydrator, see "How To Make Jerky".

The Beef Jerky section of my website has more beef jerky recipes that could be more to your liking. There are also beef recipes of all kinds that will expand your beef cooking file. Check out Beef Cooking online!

Other great Teriyaki & Beer jerky you should try...

Wednesday, January 8, 2014

Honey Barbecue Beef Jerky Recipe

honey barbecue jerky
There are certain flavors that just go together, peanut butter and chocolate for example. Another combination of flavors that makes a perfectly happy marriage is honey and barbecue.

These two flavors have created an uproar in the kitchen with chefs churning out by the masses menu items featuring items drenched in honey barbecue sauce: wings, burgers, steaks, chicken breasts, chicken strips, ribs and more. But the honey barbecue sauce can also make for a very good dry treat!

Honey barbecue beef jerky is a popular homemade jerky flavor to make. Sure, there are plenty of honey barbecue sauces available on grocery store shelves from brands like Ken's, Heinz and Kikkoman. But, there are also some sweet and tangy recipes for a honey barbecue marinade that is perfect for slapping on beef jerky. Here is one that we found and enjoy:


3/4 c honey
1/2 c ketchup
1/4 c butter (1/2 stick)
1 tbsp vinegar
2 tsp Dijon style mustard
2 tbsp brown sugar
1 tbsp soy sauce
1 clove garlic, put through a press
chili powder optional, use to taste
1 lb of meat


1. Slice meat in thin strips.

2. In a bowl, combine all ingredients of marinade and mix well.

3. Simmer ingredients for about five minutes. Let cool.

4. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer.

5. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally.

6. Layout on trays, 24 to 36 hours in dehydrator or oven (see instructions)

When done, the honey barbecue flavor will have been absorbed in every thread of the meat, giving the jerky a lovely blend of that honey barbecue taste our tastebuds have grown to like.

Other Honey Barbecue beef jerky brands you can read about...

The Jerky Outlet offers an amazing honey barbecue turkey jerky. This is a little different than beef jerky, as it is more of a stick snack, which will need to be refrigerated once open. There is more of a honey flavor than barbecue to it. The jerky is also very soft and a little juicy since it is more of a snack stick, and that can be a nice break from the chewy jerky. This is a very good product and comes in a one pound package for $16.99. So it is a little on the pricey side. Try making your own!

If you found this information on honey barbeque beef jerky useful, you'll want to read this article about buy beef jerky online.

Tuesday, January 7, 2014

How to Make Jerky - Step By Step Instruction

by Mark W. Wood

how to make jerky
Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky.

Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster.

Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer.

Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew.

Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor.

Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat.

Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil. There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible.

Making Jerky in a Conventional Oven

Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster. Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry.

Making Jerky in a Food Dehydrator

Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up.

Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky.


Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!

Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.

Alternative: Jerky Snack Strips & Sticks

Instead of making jerky from sliced meat, a popular form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a conventional oven or food dehydrator as described above.

Who knew it was so easy to make your own jerky? Enjoy!

Mark W. Wood is a specialist in sausage and jerky making with nearly a decade of professional experience. He owns, where you can find free jerky recipes, as well as sausage and jerky making supplies and equipment.