Beef Jerky

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Teryaki Flavored, great snack

Prep Time5

Cook Time2

Marinade Time1

Course: Appetizer

Cuisine: American

Servings:

Calories: 277kcal

4 cloves garlic minced, 4 Tbsp
2 tbsp ginger fresh, peeled, small cut
1 cup brown sugar dark
2 oz worcershire sauce
1 tbsp black pepper table grind
2 tbsp lemon juice fresh squeezed or concentrate
1 cup pineapple juice
2.75 lb beef sliced 1/8 to 1/4 in, have your butcher slice or slice on a slicer. This recipe used ribeye, but you could use flap meat, flank steak or eye round as well
12 oz soy sauce

Combine marinade ingredients
In a large bowl, separate slices of meat and make sure marinade spreads among slices evenly. Take the meat and remaining marinade and place in a ziploc bag large enough to hold all.
Marinate for minimum 4 hours, ideally 24 hours is best
Drain meat, lay on roasting rack. Let dry 4-6 hours under refrigeration or pat dry with a paper towel until completely dry.
Once dry, cook on roasting grates at 175 degrees for 1 hour if you have a convection oven or 2 if you do not. You are removing the moisture from the meat, this is the goal. The time you cook it should be determined by when the product reaches a dry jerky consistency. It should be chewy, not brittle or charred. The thicker your meat, the longer it will take.