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How To Make Teriyaki Beef Jerky in A Food Dehydrator?

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How To Make Teriyaki Beef Jerky in A Food Dehydrator?

Content Menu

Understanding Food Dehydrators

Ingredients for Teriyaki Beef Jerky

Preparing the Beef

Dehydrating the Jerky

Tips for Perfect Jerky

Additional Flavoring Ideas

Nutritional Information

Common Mistakes to Avoid

Conclusion

FAQ

>> 1. What type of beef is best for making jerky?

>> 2. How long should I marinate the beef?

>> 3. Can I use an oven instead of a dehydrator?

>> 4. How do I know when my jerky is done?

>> 5. How should I store my homemade jerky?

Citations:

Beef jerky is a beloved snack known for its rich flavor and convenience. Making your own teriyaki beef jerky using a food dehydrator not only allows you to control the ingredients but also ensures a healthier option compared to store-bought varieties. This comprehensive guide will walk you through the entire process, from selecting the right cut of beef to the final drying stages in your dehydrator.

how to make teriyaki beef jerky in a food dehydrator2

Understanding Food Dehydrators

A food dehydrator is an appliance designed to remove moisture from food, thereby preserving it. Dehydrators work by circulating warm air around the food, which helps to evaporate moisture while maintaining the food's nutritional value.

Benefits of Using a Food Dehydrator:

- Nutritional Preservation: Dehydrating food retains more nutrients compared to other preservation methods like canning.

- Flavor Concentration: The dehydration process intensifies flavors, making your jerky taste richer.

- Cost-Effective: Making jerky at home is often cheaper than purchasing pre-packaged jerky.

- Customization: You can experiment with different marinades and spices to create unique flavors.

Ingredients for Teriyaki Beef Jerky

To make delicious teriyaki beef jerky, gather the following ingredients:

- 2 lbs of beef (top round or flank steak is recommended)

- ½ cup soy sauce

- ¼ cup light brown sugar

- 1 tablespoon sesame oil

- ¼ cup pineapple juice

- 1 teaspoon minced garlic

- ¼ teaspoon ginger powder

- Optional: sesame seeds for garnish

Preparing the Beef

1. Select Your Cut: Choose lean cuts of beef like top round or flank steak. These cuts have low-fat content, which is essential for making jerky as fat does not dehydrate well and can lead to spoilage.

2. Slice the Beef: For optimal texture, slice the beef against the grain into strips about ¼ inch thick. If you find it challenging to slice raw meat, place it in the freezer for about 30 minutes; this firms it up and makes slicing easier.

3. Make the Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, pineapple juice, garlic, and ginger powder. Stir until well mixed.

4. Marinate the Beef: Place the sliced beef in a large resealable plastic bag or bowl and pour the marinade over it. Ensure all pieces are coated evenly. Seal or cover and refrigerate for at least 12 hours or overnight for best results.

how to make teriyaki beef jerky in a food dehydrator

Dehydrating the Jerky

1. Prepare Your Dehydrator: Set your dehydrator to 150°F (65°C). If your model has multiple trays, ensure they are clean and ready for use.

2. Arrange the Beef Strips: Remove the beef from the marinade and shake off excess liquid. Lay the strips out in a single layer on the dehydrator trays, ensuring they do not overlap. This allows for better air circulation.

3. Dehydrate: Place the trays in the dehydrator and let them run for about 4 to 6 hours. Check periodically; jerky should be dry but still slightly pliable when bent (not brittle).

4. Testing for Doneness: After about 4 hours, start checking your jerky for doneness by taking a piece out and letting it cool slightly before tasting. It should be chewy with a rich flavor.

5. Storage: Once dried to your liking, let the jerky cool completely before storing it in an airtight container or vacuum-sealed bag. Properly stored jerky can last up to 2 months at room temperature or longer if refrigerated.

Tips for Perfect Jerky

- Uniform Thickness: Ensure all slices are of uniform thickness for even drying.

- Avoid Overcrowding: Do not overcrowd your dehydrator; air circulation is key.

- Experiment with Flavors: Feel free to add other spices or ingredients like chili flakes or liquid smoke to customize your jerky.

Additional Flavoring Ideas

While teriyaki is a classic flavor for beef jerky, there are numerous ways to enhance or modify this recipe:

- Spicy Teriyaki: Add red pepper flakes or sriracha sauce to your marinade for a spicy kick.

- Smoky Flavor: Incorporate liquid smoke into your marinade or use smoked soy sauce.

- Sweet Variations: Experiment with different sweeteners such as honey or maple syrup instead of brown sugar.

Nutritional Information

Homemade teriyaki beef jerky is not only delicious but also packed with protein:

- Calories: Approximately 313 kcal per serving

- Protein: About 48g

- Carbohydrates: Roughly 13g

- Fat: About 7g

- Sodium: Approximately 2302mg (consider using low-sodium soy sauce if you're watching salt intake)

Common Mistakes to Avoid

1. Using Fatty Cuts of Meat: Fat does not dehydrate well and can lead to spoilage.

2. Skipping Marination Time: Marinating enhances flavor; rushing this step can result in bland jerky.

3. Not Checking Doneness Regularly: Every dehydrator is different; checking periodically ensures you don't over-dry your jerky.

4. Improper Storage: Failing to store jerky properly can lead to moisture absorption and spoilage.

Conclusion

Making teriyaki beef jerky in a food dehydrator is an enjoyable process that yields delicious results. With just a few ingredients and some patience, you can create a tasty snack that's perfect for on-the-go munching or sharing with friends and family.

how to make teriyaki beef jerky in a food dehydrator1

FAQ

1. What type of beef is best for making jerky?

The best cuts are lean ones like top round, bottom round, or flank steak due to their low-fat content.

2. How long should I marinate the beef?

Marinating should be done for at least 12 hours; however, longer marination (up to 24 hours) enhances flavor.

3. Can I use an oven instead of a dehydrator?

Yes, you can use an oven set at low temperatures (around 160°F) but ensure that moisture can escape by propping open the door slightly.

4. How do I know when my jerky is done?

Jerky should be dry but still slightly pliable when bent; it should not snap easily.

5. How should I store my homemade jerky?

Store in an airtight container at room temperature or refrigerate for extended shelf life.

Citations:

[1] https://www.smokedbbqsource.com/teriyaki-beef-jerky-with-a-dehydrator/

[2] https://www.jerkyholic.com/kikkoman-teriyaki-jerky/

[3] https://recipesworthrepeating.com/teriyaki-beef-jerky/

[4] https://danggoodcooking.com/teriyaki-beef-jerky/

[5] https://chefsnotes.com/teriyaki-beef-jerky/

[6] https://www.allrecipes.com/recipe/233611/teriyaki-beef-jerky/

[7] https://hamiltonbeach.com/teriyaki-beef-jerky

[8] https://cookingwithjanica.com/teriyaki-beef-jerky-recipe/

[9] https://septree.com/blogs/news/5-recipes-to-make-beef-jerky-with-your-dehydrator

[10] https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/

[11] https://www.thespruceeats.com/teriyaki-beef-jerky-recipe-1805863

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