Assorted Jerky - Teriyaki Recipe
Make Assorted Jerky - Teriyaki Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Marinade
Method
Preparation
- 1
Slice the Meat
Trim any excess fat from the beef flank steak, pork loin, and chicken breast. Slice each type of meat into thin strips, about 1/4 inch thick, against the grain for tenderness.
- 2
Prepare the Marinade
In a large mixing bowl, combine soy sauce, brown sugar, honey, garlic powder, ginger powder, black pepper, sesame oil, and red pepper flakes. Whisk together until the sugar is dissolved and the marinade is well mixed.
Marinating
- 3
Marinate the Meat
Add the sliced meats to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or transfer the meat and marinade to a large resealable plastic bag. Refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Drying
- 4
Prepare the Dehydrator
Set your dehydrator to 160°F (70°C) or preheat your oven to the lowest setting, usually around 150°F (65°C).
- 5
Arrange the Meat
Remove the marinated meat from the refrigerator and drain any excess marinade. Arrange the meat strips in a single layer on the dehydrator trays or a baking sheet lined with parchment paper, ensuring they are not touching.
- 6
Dry the Jerky
If using a dehydrator, dry the meat for 6-8 hours or until it is dry and leathery but still pliable. If using an oven, dry the meat for 4-6 hours, flipping halfway through. The jerky is done when it bends and cracks but does not break.
Storing
- 7
Cool and Store
Once the jerky is done drying, let it cool completely. Store in airtight containers or vacuum-sealed bags. It can last for up to 1 month at room temperature or longer if refrigerated.
