Sweet Savory Teriyaki Beef Jerky the Ultimate Homemade Snack

Easy TERIYAKI BEEF JERKY Recipe Sweet Savory Goodness

By Amara Vitalis October 4, 2025

Table of Contents

Recipe Introduction

Ever find yourself craving a salty, chewy snack? Me too! I've got you covered with this TERIYAKI BEEF JERKY recipe. Honestly, it’s a game changer. Forget store-bought stuff. This is next level flavour.

This recipe is inspired by classic Japanese flavors. The homemade teriyaki sauce for jerky transforms simple beef into a mouthwatering treat.

It's all about that sweet and savory combo, with a hint of ginger and garlic.

Teriyaki Beef Jerky: A Taste of Japan at Home

Teriyaki beef jerky has roots in traditional Japanese cooking. Dehydrating meat as a means of preservation. This version brings the classic teriyaki flavor profile to a portable, protein packed snack.

It's easy to make. This recipe will need some patience and a day or so. This recipe makes about 6-8 servings.

Why This Teriyaki Beef Jerky Recipe Rocks

Let’s be real. The best part is the flavor. But it's also packed with protein. Perfect for a post workout snack or a hiking trip.

It makes a great snack that is better than anything you can get in the shops. What makes this easy teriyaki beef jerky recipe so special? It’s customizable! You can adjust the sweetness, saltiness, and spice to your liking.

The homemade beef jerky will be better than shop ones, honestly.

Get Ready to Make Some Magic

Alright, are you ready to dive in? Let’s gather our ingredients. This beef jerky marinade recipe is about to become your new obsession.

First, what you will need is the ingredients to make some magic homemade beef jerky food dehydrator . The best part? You get to control what goes into it.

No weird additives or mystery ingredients!

**Ingredients & Equipment for The Best TERIYAKI BEEF JERKY**

Okay, so you wanna make TERIYAKI BEEF JERKY ? Awesome! This Homemade Beef Jerky is seriously addictive, and knowing your ingredients is half the battle.

Forget that shop bought stuff! We're doing this properly. I still remember the first time I tried making jerky. What a disaster! I messed up the ingredients.

Now I always double check.

Main Players in the Teriyaki Beef Jerky Recipe

Beef: 2 lbs (about 900g ) of top round, London broil, or flank steak. Go for something lean. You want it trimmed of excess fat, yeah? Quality matters, especially for this Homemade Beef Jerky .
The fresher, the better. Check for good color and no weird smells.
Soy Sauce: 1 cup ( 240ml ). Low sodium is your friend here. Trust me, it can get salty quick!
Brown Sugar: ½ cup ( 120ml ), packed. This gives it that sweet teriyaki thing.
Mirin: ¼ cup ( 60ml ). If you can't find it, a mix of dry sherry and sugar works, but it's not quite the same, you know?
Sake: ¼ cup ( 60ml ), but this is totally optional.
Rice Vinegar: 2 tablespoons . Adds a nice tang.
Sesame Oil: 2 tablespoons . That lovely nutty flavor!
Fresh Ginger: 2 tablespoons , grated. Honestly, fresh ginger is a must.
Garlic: 4 cloves , minced. Go big or go home, eh?
Ground Ginger: 1 teaspoon . Layers of ginger flavour!
Black Pepper: ½ teaspoon , freshly ground.
Red Pepper Flakes: ¼ teaspoon (optional). For a little kick!

Seasoning Notes

This Beef Jerky Marinade Recipe is all about balance. The soy sauce gives saltiness. The brown sugar adds sweetness. Ginger and garlic provide aromatic depth.

Feel free to experiment. I sometimes add a dash of chilli oil for extra heat! If you love garlic, like me, add more.

Start small, and taste as you go. Soy sauce is a key player, try to use low-sodium to manage the salt levels.

Equipment You'll Actually Need

You don't need loads of fancy stuff for this Easy Teriyaki Beef Jerky Recipe . Just the basics.

Sharp Knife: Gotta slice that beef thin! Or a meat slicer if you’re fancy.
Ziploc Bag or Container: For marinating the beef.
Beef Jerky Recipe Dehydrator : A dehydrator is ideal. The home-made Beef Jerky Food Dehydrator is the best, but you can also use your oven.
Oven: If you are using the oven.
Wire Rack: If using the oven, place the rack on a baking sheet.

That's it! Easy peasy. Time to get marinating, yeah? This is gonna be the Best Beef Jerky Recipe you've ever made!

The Art of Dehydration: Making Epic TERIYAKI BEEF JERKY

Honestly, who doesn't love jerky? But that shop bought stuff? Full of who-knows what. That is why you need a Teriyaki Beef Jerky Recipe .

Let's make proper Homemade Beef Jerky . Something you can brag about.

Prep Steps: Get Your Ducks in a Row

Mise en place , innit? That is French for "everything in its place." It is crucial here. Slice your 2 lbs (900g) of beef while it's partially frozen.

Trust me, about 30- 60 minutes in the freezer makes it a doddle. Get all your marinade ingredients ready. That's 1 cup (240ml) soy sauce, ½ cup (120ml) brown sugar, ¼ cup (60ml) mirin, ¼ cup (60ml) sake (optional), 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 2 tablespoons grated ginger, 4 minced garlic cloves, 1 teaspoon ground ginger, ½ teaspoon black pepper and ¼ teaspoon red pepper flakes.

For time saving, grate your ginger and mince your garlic in bulk and freeze it. Safety first! Sharp knives are your friend but treat them with respect.

step-by-step: From Beef to Jerky

Slice the beef super thin. About 1/8 inch (3mm) against the grain.
Whisk together all marinade ingredients in a bowl. Get that brown sugar dissolved.
Marinate the beef in the sauce. Bag it up or use a container. At least 4 hours, up to 24.
Pat the beef dry with paper towels. Ditch the marinade, it has done it's magic!
Arrange the beef on dehydrator trays or a wire rack. Don't overlap!
Dry in the dehydrator at 160° F ( 71° C) for 4- 8 hours. Oven: 170° F ( 77° C) for 3- 7 hours.
Check for doneness. Leathery and pliable is what you are after.
Cool completely then store.

Pro Tips for Teriyaki Beef Jerky

Want to up your game? Patting the beef dry before drying prevents sticking. Also, low and slow is key! A low temperature and long drying time guarantee safe, tasty Homemade Teriyaki Sauce for Jerky .

Common mistake? Slicing too thick. Get that Beef Jerky Recipe Dehydrator going. This Easy Teriyaki Beef Jerky Recipe is easier than you think.

The thinner the better. You can even prepare Beef Jerky Marinade Recipe to save you precious time.

make-ahead tip: Marinate the beef a day ahead. Also, keep in mind the Teriyaki Beef Jerky Nutrition .

The Delicious Result

And there you have it! Your own, delicious TERIYAKI BEEF JERKY . Much better than anything you'll find in the shops. Give this Best Beef Jerky Recipe a try and enjoy.

Recipe Notes for Epic Teriyaki Beef Jerky

Alright, so you're ready to make some seriously awesome Teriyaki Beef Jerky ? Ace! Here are a few extra bits to make sure it’s a success, ‘cause nobody wants chewy, bland jerky, right? Honestly, I've made my fair share of jerky disasters, so I'm sharing the lessons learned!

Serving Suggestions: Get Your Snack On!

Presentation matters, even with jerky! Arrange your homemade jerky on a wooden board with some colourful pickled ginger. Fancy, yeah? For a proper Japanese vibe, serve it with a small bowl of edamame.

Thirsty? A light, crisp lager or a refreshing iced green tea complements the savoury sweet flavour perfectly. I think Asahi or Sapporo works!

Storage Tips: Keeping it Fresh

Right, so you've made this awesome Teriyaki Beef Jerky Recipe , but what to do with any leftovers? After drying, let it cool completely.

Pop it in an airtight container. It will stay good at room temperature for about a week. Want it to last longer? Chuck it in the fridge.

It’ll be good for about a month! Freezing isn't really recommended, but if you must, use a freezer safe bag and try to use within 2-3 months.

To Reheat: you won't need to do it, jerky is ready to eat!

Variations: Your Jerky, Your Way

Want to mix things up? You can easily adapt this Easy Teriyaki Beef Jerky Recipe . For a low-sodium version, use low-sodium soy sauce.

Simple! Feeling spicy? Add more red pepper flakes or a dash of cayenne to the marinade. You know what? I sometimes add a little sriracha for an extra kick! Also, you can swap out the brown sugar with honey for a different flavour.

Teriyaki Beef Jerky Nutrition Basics: Fuel Up!

Okay, let's talk about the good stuff. This Teriyaki Beef Jerky Nutrition profile includes a good source of protein. Protein helps repair tissues.

It's also relatively low in fat, depending on how lean your beef is. It's a great source of energy. It can be high in sodium, so keep that in mind if you're watching your salt intake.

Homemade Teriyaki Sauce for Jerky offers a flavourful way to enjoy protein after a workout.

So there you have it! Now go forth and create the best beef jerky recipe you've ever tasted. Don’t be afraid to experiment and make it your own! Get started on your Beef Jerky Marinade Recipe now! If you do not have Beef Jerky Recipe Dehydrator , then just use your oven.

Frequently Asked Questions

How do I get my Teriyaki Beef Jerky chewy but not too chewy? It's always a bit hit or miss for me!

The key to perfectly chewy Teriyaki Beef Jerky is all in the drying time and thickness of your slices. Thinner slices will dry faster and become crispier, while slightly thicker slices will retain more moisture and remain chewier.

Keep an eye on it, and start checking for doneness (bend test - it should bend without snapping) around the 4-hour mark and adjust your drying time accordingly, whether you are using a dehydrator or conventional oven, remember low and slow is best.

Can I adjust the sweetness of my Teriyaki Beef Jerky? I'm not a massive fan of overly sweet things, to be honest.

Absolutely! You can easily adjust the sweetness to your liking. Reduce the amount of brown sugar in the marinade, or substitute some of it with a less sweet alternative like honey, or even a touch of maple syrup if you fancy a more complex flavour.

You could even add a splash of rice vinegar or a squeeze of lemon juice to balance the sweetness with some acidity.

What's the best way to store homemade Teriyaki Beef Jerky to keep it fresh for longer? I made a big batch, and don't want it to go to waste!

To keep your Teriyaki Beef Jerky fresh for longer, make sure it's completely cool before storing. The best method is to store it in an airtight container, like a Ziploc bag with the air squeezed out, or a mason jar. You can keep it at room temperature for up to a week, or in the refrigerator for up to a month.

For even longer storage, consider freezing it (in a freezer safe bag) for up to 3 months.

Is it safe to make Teriyaki Beef Jerky at home, or am I running the risk of food poisoning?

It's perfectly safe to make Teriyaki Beef Jerky at home, provided you follow some basic food safety guidelines. Ensuring the beef reaches an internal temperature of 160°F (71°C) during the drying process is crucial to kill any harmful bacteria.

Also, always use fresh beef and follow proper hygiene practices when handling raw meat. When drying the beef, make sure that you are using a low temperature for a long period of time. Finally, patting the beef dry before drying is also crucial in preventing bad bacteria.

What kind of beef cut is best for making Teriyaki Beef Jerky? I keep seeing conflicting advice!

The best beef cuts for Teriyaki Beef Jerky are lean cuts that are easy to slice thinly. Top round steak, London broil, and flank steak are all excellent choices. These cuts are relatively inexpensive and have minimal fat, which can go rancid during the drying process.

Make sure to trim off any excess fat before slicing, as this will improve the jerky's shelf life and texture.

Can I use other meats for this recipe? I love the idea of Teriyaki Jerky but I'm not the biggest fan of beef.

Yes, you definitely can use other meats for this Teriyaki Jerky recipe! Chicken and turkey breast work particularly well because they are lean and take on flavours easily. You could even try using venison or other game meats for a more unique and robust flavour profile, however, make sure that the internal temperature of the jerky reaches 165°F (74°C) if you are substituting beef for another animal in the recipe.

Just make sure you adjust the drying time as needed, depending on the thickness and type of meat used.