I made beef jerky again, this time Teriyaki-style. Also, meanwhile I have “professional” Dehydrator that does a real good job and that has temperature control as well as a timer for “fill and forget”.

How to:

Trim the meat (I used beef top round) of all excess fat and cut against the grain into strips of about 5 mm. Mix up the curing and let the meat marinade over night or for 24 hrs. Then dehydrate until they’re dry and bend without breaking. For meat strips of this size this will take around 7 hrs. at 68 °C. Store in a sealed container.


(for 2 lbs. of meat)

1 cup teriyaki sauce 
½ cup honey 
½ cup brown sugar 
1 tbsp. garlic powder 
½ tbsp. coarsely ground black pepper 
50 ml soy sauce 
1 tsp. liquid smoke