Sweet Savory and Perf Teriyaki Beef Jerky a Classic Done Right

Sweet Teriyaki Beef Jerky A Classic Snack Done Right

By Amara Vitalis October 4, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a snack that's both sweet and savory? Have you ever made your own jerky? This Classic Teriyaki Beef Jerky Sweet recipe is gonna rock your world.

Honestly, once you try it, you'll never buy store-bought again!

Brief Overview

This Japanese beef jerky inspired treat has roots in Asian cuisine. It is super easy to make, but does require a bit of patience.

You'll need about 20 minutes for prep and 4- 8 hours for dehydrating. This recipe yields roughly 8 servings, perfect for sharing.

.. or not!

Main Benefits

Homemade beef jerky is a fantastic source of protein, keeping you full and energized. This sweet teriyaki jerky is perfect for hiking, road trips, or a cheeky midnight snack.

What makes this recipe special is the homemade beef jerky marinade so good, you'll be licking your fingers. Honestly, the flavour combination is something else.

Ready for this? A good teriyaki beef jerky recipe starts with great ingredients.

Let's talk beef, shall we? You will need about 2 lbs of lean flank steak jerky or top round jerky.

Make sure you trim off any excess fat. Honestly, this step is key! Now, onto the marinade. We're talking soy sauce, mirin, brown sugar, rice vinegar, and honey.

Also, some ginger, garlic, sesame oil, and a touch of black pepper. A little pinch of red pepper flakes for heat? Oh my gosh! It is just incredible.

Ingredients & Equipment: Let's Get Started!

Right then, fancy a bit of homemade beef jerky ? Not just any jerky, mind you, but some proper Classic Teriyaki Beef Jerky Sweet enough to make your tastebuds sing? Honestly, it’s way easier than you think! Here’s what you’ll need, down to the nitty gritty.

Main Ingredients: The Beef and the Bomb Diggity Marinade

For this teriyaki beef jerky recipe , quality is king, especially with the beef. You wanna aim for about 2 lbs (900g) of lean beef, think flank steak jerky or top round jerky .

Get it trimmed of any excess fat, yeah? Makes for a better chew.

Now, the beef jerky marinade . This is where the magic happens. Here’s the shopping list, note that these are the basics, you can add or suppress as you wish:

1 cup (240ml) of low-sodium soy sauce. Trust me on the low sodium, you don't want a salty bomb.
½ cup (120ml) of mirin. This is the sweet rice wine that makes it pop.
¼ cup (60ml) of packed brown sugar, light or dark up to you.
2 tablespoons of rice vinegar. For that tangy zing!
2 tablespoons of honey. Adds sweetness and helps with the stickiness.
2 tablespoons of grated fresh ginger. Don't skimp!
2 cloves of minced garlic. Cause garlic makes everything better.
1 teaspoon of sesame oil. Adds a nutty depth.
½ teaspoon of freshly ground black pepper.
¼ teaspoon of red pepper flakes. For a touch of heat if you’re feeling brave.

Seasoning Notes: Spice Up Your Life

The key to sweet teriyaki jerky is that sweet savoury balance. Don't be afraid to play with the spice levels. A little sriracha, some extra ginger go wild! If you're short on mirin, a splash of dry sherry can do in a pinch, though it won’t have the same sweetness.

Equipment Needed: Keep It Simple, Keep It Real

You don’t need fancy gadgets for a tasty easy jerky recipe . But here is the list:

A sharp knife. For slicing the beef, obviously.
A cutting board. Don't want to ruin your worktop, do you?
A big bowl or a resealable bag. For marinating.
A dehydrator . Though an oven works too. More on that later.
A wire rack. If you’re using the oven, this is essential.
A meat thermometer. Optional, but good for making sure you hit that 160° F ( 71° C) . Safety first!

Honestly, most of that stuff you’ll already have. Now, let’s get making some Japanese beef jerky !

Cooking Method: Crafting Classic Teriyaki Beef Jerky Sweet

Honestly, making your own classic teriyaki beef jerky sweet is way easier than you might think! Forget forking out a small fortune at the shop, and let's make a batch of delicious homemade beef jerky .

You know?

Prep Steps: Get Your Ducks in a Row

First, mise en place , as they say. This basically means getting everything ready before you start. Trust me, it's a game changer!

Essential bits? Get your flank steak jerky or top round jerky (about 900g) trimmed. Then, measure out all your marinade ingredients. Organization saves your sanity.

Important safety thing: always use a clean cutting board when handling raw meat. You don't want any nasty surprises.

step-by-step Process: Jerky Making Magic

Partially freeze the beef for 1- 2 hours. This makes slicing a breeze.
Slice the beef against the grain into super thin strips (⅛-inch thick).
Whisk together all the beef jerky marinade ingredients in a bowl. You'll need 1 cup of soy sauce, ½ cup of mirin, ¼ cup of brown sugar, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 2 tablespoons of grated ginger, 2 minced cloves of garlic, 1 teaspoon of sesame oil, ½ teaspoon of black pepper, and a pinch of red pepper flakes if you like a kick.
Pop the beef into the marinade. Make sure every piece is coated.
Marinate in the fridge for at least 4 hours. Overnight is even better!
Arrange the strips on your dehydrator trays or a wire rack over a baking sheet.
Dehydrate at 160° F ( 71° C) for 4- 8 hours, or bake at 170° F ( 77° C) for 3- 6 hours, until dry but pliable.
Cool completely and store in an airtight container.

Pro Tips: Level Up Your Jerky Game

One of the common mistakes is not slicing thinly enough. Aim for ⅛-inch slices for even drying. Don't rush the process. Low and slow is the motto when it comes to dehydrating!

For a sweet teriyaki jerky , experiment with adding a touch more honey. If you are opting to make your own Easy jerky recipe or Japanese beef jerky , I often like adding a splash of liquid smoke for a smoky flavour.

If you're making a big batch, store some in the freezer. It keeps for ages that way.

So, there you have it! The Best beef jerky recipe , packed with flavour. Now you are able to make a dehydrator jerky recipe , that is just as scrumptious as your favourite local brands.

Get snacking!

Recipe Notes For Your Classic Teriyaki Beef Jerky Sweet Adventure

So, you're about to embark on a Teriyaki beef jerky recipe journey. That's brilliant! I remember the first time I tried making my own.

It was a bit of a laugh, if I am honest! The beef was sliced way too thick, so it became more like beef croutons! But you will do just fine.

Here are some notes to help you on your way.

Time to Serve and Display Your Beef Jerky

Right, you've dehydrated your Homemade beef jerky , and it looks amazing. But how do you make it look extra special? I'm a big fan of keeping it simple.

Plating? A rustic wooden board is always a winner. It adds a bit of character. Presentation wise, pile the Sweet teriyaki jerky high! It shows everyone how generous you are, right?

As for sides, something light and refreshing works wonders. Think edamame or a cucumber salad. For a drink, a cold Japanese beer or some iced green tea.

Storing Your Precious Beefy Cargo

Let's be honest, you have labored over the recipe so you want to keep it good. If you've managed to resist scoffing the whole batch of Dehydrator jerky recipe in one go, well done.

Now you need to know how to store it properly.

Once cooled, pop your Best beef jerky recipe into an airtight container. It'll happily sit at room temperature for up to 2 weeks.

I've kept it in the fridge for up to a month, it tastes even better if you do that!

Freezing Easy jerky recipe ? Not really recommended, to be fair. It can mess with the texture. But if you must, wrap it really well.

Remaster Your Beef Jerky

Fancy a twist? This Japanese beef jerky recipe is versatile. You could swap the honey for maple syrup. Gives it a slightly different sweetness.

For the spice fiends among us, add a teaspoon or two of sriracha to the marinade. That is something I have done countless times! For those avoiding soy, use coconut aminos instead of soy sauce.

It’s a nifty little trick.

Nutrition Snapshots

Each serving of this Flank steak jerky goodness is roughly 150-200 calories. You're looking at a protein punch of 25-30g, a little bit of fat (3-5g), and a handful of carbs (5-10g).

It's a cracking source of protein. Perfect for those post workout munchies or a mid-afternoon pick-me-up. Remember, Top round jerky is a lean option.

So, there you have it. Some handy notes to help you along the way. Making Classic Teriyaki Beef Jerky Sweet is not just about following a recipe.

It's about making it your own . Don't be afraid to experiment. Now, go on, get dehydrating! You got this!

Frequently Asked Questions

Can I make this Classic Teriyaki Beef Jerky Sweet without a dehydrator? What if I only have an oven?

Absolutely! While a dehydrator provides consistent low-temperature drying, an oven works just fine. Preheat your oven to the lowest setting possible (ideally around 170°F/77°C), place the marinated beef strips on a wire rack over a baking sheet, and prop the oven door open slightly to allow moisture to escape.

It'll take a bit longer, usually 3-6 hours, but you'll still get delicious jerky.

My jerky is too tough! What am I doing wrong with this Classic Teriyaki Beef Jerky Sweet recipe?

Tough jerky usually means it was overcooked or the beef wasn't sliced thinly enough. Make sure you're slicing against the grain and aiming for about ⅛-inch thickness. Also, keep a close eye on the jerky as it dehydrates/bakes. It should be dry and leathery but still pliable.

Think of it like Goldilocks, it shouldn't be too hard or too soft, but just right!

How long does this Sweet Classic Teriyaki Beef Jerky last? What’s the best way to store it?

Homemade jerky, when properly dehydrated, can last for up to 2 weeks at room temperature or up to 1 month in the refrigerator. Ensure the jerky is completely cool before storing. The most important thing is to keep it in an airtight container to prevent it from absorbing moisture and becoming stale.

If you’re planning a long hike, a vacuum sealed bag is your best bet.

I want to make a large batch of this Classic Teriyaki Beef Jerky Sweet, can I double or triple the recipe?

You sure can! Scaling the recipe up is as easy as pie. Just make sure you have a container large enough to marinate all the beef evenly. When dehydrating or baking, avoid overcrowding your dehydrator trays or oven rack, as this can affect drying time. You might need to work in batches.

Do it gradually, and you will not go wrong.

I'm watching my sodium intake. Any tips for making this Sweet Classic Teriyaki Beef Jerky healthier?

Great question! Sodium can be a concern with jerky. Use low-sodium soy sauce, and consider reducing the amount slightly. You can also increase the other flavor components like ginger, garlic, and black pepper to compensate. Coconut aminos is a great substitute.

Remember, you can always adjust the marinade to your tastes. It's your kitchen, your rules!

Can I substitute the beef for another type of meat in this Classic Teriyaki Beef Jerky Sweet?

Yes, you can experiment with other lean meats! Turkey or venison work well as substitutes, though drying times may vary slightly. Ensure that the internal temperature reaches 160°F (71°C) for safe consumption.

Keep in mind that different meats will have different textures and flavors, so adjust the marinade accordingly to complement the chosen meat.