Video How To Make Teriyaki Beef Jerky In The Oven

Video Beef Jerky ✅ Once again, I’m all out of Beef Jerky, so it’s time to whip up a batch using 3 pounds of Top Round (often sold as ‘London Broil’) and a homemade Teriyaki Sauce that I kick up a bit with the optional addition of some Sriracha Hot Sauce. Then it’s into the oven to dry, and the result is a pile of tasty jerky that’s not going to last long in my house. ✅ How To Make Teriyaki Beef Jerky In The Oven

⏩ Video content : How To Make Teriyaki Beef Jerky In The Oven

0:00
it’s time to make some more beef jerky
0:02
and I’m going to be doing it the easy
0:04
way in the oven today and we’re also
0:06
gonna be flavoring it with teriyaki
0:08
sauce that’s kicked up a bit
0:13
[Music]
0:21
so before we get to our teriyaki
0:24
marinade which is gonna have a little
0:25
bit of a kick to it and you can leave
0:27
that kick out and just make straight
0:29
sweet teriyaki marinade with this but I
0:31
want to kick it up a bit but before we
0:33
get to that we got to get our beef ready
0:35
and what we’re working with here are two
0:37
top round steaks you’ll see these
0:39
marketed as London broil it’s a total of
0:42
about three pounds between these two and
0:44
all I’m gonna do is trim up a little bit
0:46
of the fat on the outside here so we’re
0:48
just gonna take go along get this little
0:54
layer of fat out of there there’s not a
0:58
whole lot on here to worry about and the
1:03
reason I like to get rid of the fat is
1:04
the same reason you get rid of the fat
1:06
most of the time when you’re making beef
1:08
jerky is fat is one of the first things
1:10
to spoil and make it go rancid but even
1:12
though I don’t make my jerky for long
1:14
term storage I make it and keep it in
1:16
the refrigerator and it’s gone in a few
1:17
days I still like to get rid of that fat
1:19
to give it just that extra amount of
1:21
time so nothing goes bad if you want to
1:22
leave the fat you can there’s no problem
1:24
with it but I would remove any of the
1:26
tough sort of fat and silver skins over
1:28
here there’s just a little bit just want
1:30
to get off here not too much let’s check
1:35
this other one here you can see there’s
1:37
this sort of layer along the edge here
1:39
and I’m going to use a bigger knife for
1:42
this just to get a straighter cut I’m
1:46
not trying to lose as little meat as
1:48
possible will lose a little on this side
1:52
over here just this little strip I think
1:55
is all I’m going to need to deal with
1:59
now these two pieces of top round are
2:01
gonna go in the freezer for about 30
2:03
minutes that helps them firm up so
2:05
they’re easier to slice to get those
2:06
more precise slices that we want for
2:08
jerky so we’re gonna get those in the
2:10
freezer and I’ll see you back here in a
2:12
few minutes when we get our marinade
2:14
going so the marinade for this today
2:16
starts with a basic teriyaki marinade
2:18
that I like to make if you don’t want to
2:20
make this from scratch just get a jar of
2:22
teriyaki sauce you can use that you can
2:24
even kick it up the way I’m gonna kick
2:26
it up or just leave it plain teriyaki
2:28
we’re starting with half a cup of soy
2:29
sauce we’re gonna add a quarter cup of
2:33
plain water two tablespoons of rice wine
2:36
vinegar 1/4 cup of brown sugar two
2:42
teaspoons of minced garlic and two
2:44
teaspoons of minced fresh ginger this is
2:47
really ground down to it’s very smooth
2:50
now I’m gonna whisk this up get it all
2:53
mixed together before I add the
2:54
ingredient which is gonna kick it up for
2:56
me but again if you want it just
2:57
straight teriyaki you can go with this
3:02
let’s just get a little taste of this
3:04
first
3:07
very nice as a good sweetness for this
3:10
teriyaki that’s the way I like it so to
3:12
this I’m gonna add about three
3:14
tablespoons of sriracha sauce this is
3:17
gonna give me that heat that I want but
3:19
one two three I’m gonna mix this up
3:23
again let’s give this another case with
3:26
a fresh spoon yes nice little kick there
3:33
not overpoweringly hot just enough kind
3:36
of like if you added a lot more red
3:38
pepper flakes but with the teriyaki here
3:40
I really like that sriracha works really
3:42
well all right we’re gonna set this
3:43
aside and as soon as our top round is
3:46
ready we’re gonna slice that up and get
3:48
it into this marinade so here’s one
3:49
piece of our top round the other one is
3:51
in the refrigerator now – steak chilled
3:53
after that 30-minute session in the
3:55
freezer and I’m just gonna start slicing
3:57
this maybe about a quarter inch thick a
4:00
little less that’s about the size that I
4:02
like it and because you’ve had it in the
4:08
freezer you are gonna get a little bit
4:10
of resistance to the knife so do make
4:12
sure your knife is sharp it does help
4:14
[Music]
4:18
start setting those pieces aside now
4:22
when you’re cutting this for beef jerky
4:23
you can cut across the grain with the
4:25
grain whichever you choose with the
4:27
grain will give you a little bit more of
4:28
a pull sort of that jerky pull across
4:34
the grain is gonna be a little more
4:34
tender your going for roughly the same
4:36
size but honestly it’s all gonna be
4:38
jerky it’s gonna be great and I prefer
4:41
my jerky to be not quite as dried as
4:43
some other people like theirs I still
4:45
like there to be a little bit of that
4:47
sort of beefy moisture to it so I don’t
4:50
dry it too much that’s why I don’t dry
4:52
it for a long-term preservation it
4:54
usually gets eaten within a couple days
4:56
in the refrigerator anyway I’m gonna get
4:59
the rest of it sliced up and then we’re
5:01
gonna get it in the marinade so our
5:02
marinades been sitting for a bit I just
5:04
want to give it a whisk before we add
5:05
our top round pieces to it make sure
5:09
everybody’s mixed up in here still now
5:11
we’re just gonna add our beef get
5:15
everybody in here
5:18
[Music]
5:19
and I like to just get in here with my
5:21
hands with the gloves and mix it all up
5:25
make sure everybody gets coated you can
5:29
get the teriyaki smell but you can also
5:30
get that sriracha smell coming off this
5:33
alright that’s looking good this is now
5:35
going to go in the refrigerator in some
5:37
Ziploc bags overnight I’m gonna turn it
5:40
probably in about six or seven hours and
5:42
if I go to the refrigerated alternate
5:44
some more just make sure everybody gets
5:45
coated on every side here and the
5:47
tomorrow we’re gonna make some of our
5:49
kicked-up teriyaki beef jerky in the
5:52
oven so our top round slices have been
5:58
marinating in that kicked-up teriyaki
6:01
marinade overnight and now I’ve got some
6:04
trays with racks on them you don’t have
6:07
to have racks like this but if you’re
6:08
doing it on a flat surface you may want
6:10
to turn the jerky even if it’s on a rack
6:12
sometimes it’s a good idea to turn the
6:14
jerky I generally don’t worry about that
6:16
go ahead and get our jerky pieces on
6:18
here not even sure how many racks I’m
6:21
gonna be using today I’ve got plenty
6:24
now if the jerky pieces that you’re
6:27
putting on a rack are really really
6:30
soaking with marinade you may want to
6:31
Pat them with a paper towel just sort of
6:33
dry them off a little bit all the excess
6:35
moisture does at this point is slow the
6:37
drying process
6:41
and you want to try and give them a
6:43
little bit of space here but honestly
6:45
the meats gonna start shrinking it’s
6:47
gonna develop its own space so if they
6:49
touch a little bit it’s not gonna hurt
6:50
anything new these little bits that are
6:52
just here any of those loose little
6:55
pieces just fit them in like if it one
6:58
more skinny piece in here close enough
7:02
all right so this Rack is ready I’m
7:04
gonna go ahead and transfer the rest of
7:06
the jerky pieces onto another rack and
7:08
then we’ll be getting them in the oven
7:09
[Music]
7:11
all right I have my oven set at a
7:14
hundred and sixty degrees if your oven
7:17
doesn’t go that low maybe it goes 170
7:19
that should work too I’m just gonna get
7:21
my jerky pieces in here all right we’re
7:28
gonna go ahead and close our oven up and
7:30
we’re gonna let these go we’re gonna not
7:32
check them for two hours
7:34
generally it’s gonna take somewhere
7:36
around four to six hours with jerky like
7:39
this I found usually in the 4 to 5 hour
7:42
range but we’ll check these in about two
7:44
hours
7:47
all right we’ve been going just about
7:49
two hours now let’s get a look at some
7:52
of this jerky ah there we go she’s
7:55
starting to get that jerky look to it
7:58
that color but you can see it’s still
7:59
very very flexible here I don’t like
8:03
mine too dry but that’s not dry enough
8:05
and at two hours I knew that wasn’t
8:08
gonna be the case but we want to look at
8:09
it and it is looking good starting to
8:11
get everything shrinking up so we’re
8:13
gonna close this up we’re gonna check it
8:14
again in another two hours
8:22
all right we’ve been going for hours
8:24
here let’s check our jerky looking good
8:30
still looks a little flexible to me let
8:34
me see here you can see they’re still a
8:39
little too much flex so I’m gonna let
8:43
this go another hour I think another
8:45
hour is gonna be just perfect for this
8:47
so let’s close it up and let it finish
8:50
well here we go our finished teriyaki
8:53
beef jerky that’s got that kicked up
8:56
marinade with the Sriracha hot sauce in
8:58
it the color is always fantastic when
9:00
you make beef jerky gets that super dark
9:02
color I just love that now someone had
9:04
asked a question in the comment section
9:06
of one of my other beef jerky videos and
9:08
asked how much does it actually yield if
9:11
you start with X amount of beef how much
9:14
in weight do you get from jerky and I’d
9:16
never checked well today I checked I
9:18
started with almost three pounds of top
9:21
round on the dot and this is one point
9:24
eight five pounds of beef jerky so not
9:28
quite half reduction and that’s a pretty
9:30
good yield when you consider what you
9:32
would pay for almost two pounds of top
9:35
quality beef jerky at the store both of
9:38
those top rounds together that we’re on
9:40
sale cost about seven dollars so for
9:42
what it costs with the beef and the
9:44
marinade this is a great deal another
9:46
comment that comes up a lot of times is
9:48
well that’s not real beef jerky if you
9:50
make it in the oven of course it is
9:52
there are many ways to make beef jerky
9:54
you can make it in a smoker you can make
9:56
it in an oven you can make it in a
9:58
dehydrator people used to just lay it
10:00
out on rocks in the Sun or hang it in
10:02
the open air and honestly if you don’t
10:04
have any other method but the oven to
10:06
use to make beef jerky this is a perfect
10:09
way to make it and again I make this to
10:11
the doneness that I like this took right
10:12
on the dot five hours I don’t like my
10:15
beef jerky to dry I don’t make it for
10:17
long term preservation I don’t add any
10:19
preservatives this will go in the
10:20
refrigerator and I guarantee you it’ll
10:22
be gone in the next two days so if
10:24
you’re doing it for long term
10:25
preservation that’s an entirely
10:27
different process that you’re gonna take
10:29
it to be a lot drier you’re gonna lose a
10:31
lot more weight than you’re still gonna
10:33
have the same number of pieces but
10:34
you’re gonna lose that
10:35
wait cuz more moisture is drawn out I
10:37
like there to be a little bit of
10:38
moisture left in the beef jerky when I
10:40
have it and when the beef jerky turns
10:41
out looking this good all I can say is
10:44
it’s time to taste let’s go with just a
10:46
regular piece here that’s just about the
10:48
floppiness that I like just like that it
10:50
has some Bend it starts to break the
10:52
meat fibers start to snap a bit but it
10:54
doesn’t snap with an audible sound like
10:57
that
10:58
let’s see mmm really good bite on that
11:03
if you saw when I was taking the bite
11:04
nice pull you definitely get hit first
11:07
with that teriyaki and then with a hint
11:09
of the sriracha now if you don’t want
11:11
the sriracha in there leave it out make
11:13
it straight beef jerky if you want it
11:15
sweeter
11:15
add honey maybe a tablespoon or two of
11:18
honey or two or three more tablespoons
11:20
of brown sugar to that marinade also if
11:22
you don’t want to make your own teriyaki
11:24
marinade like I mentioned in the
11:26
beginning of this video you can just use
11:27
a bottle of teriyaki marinade however if
11:30
it’s one of those thicker ones they
11:31
thicker consistency almost like a sauce
11:33
thin it out with a quarter cup of water
11:35
that way you’ll get that marinade
11:37
consistency which is going to allow it
11:39
to sort of flow over the meat a little
11:40
bit better I got to tell you though I
11:42
really like the homemade marinade people
11:46
have asked me how long will this last in
11:48
the refrigerator I don’t know it’s never
11:51
lasted more than a week because it’s
11:53
always gone
11:54
I imagine it would last at least a week
11:56
in the refrigerator I just put it in a
11:58
ziploc bag in the refrigerator reach in
12:00
grab someone I want
12:01
I know people who freeze this and then
12:03
will take out pieces from the freezer
12:05
thaw them and eat them so you could make
12:07
this in much larger batches and store it
12:09
that way in the freezer and then thaw
12:11
out small batches to be eaten when
12:13
you’re hungry so if you like teriyaki
12:16
beef jerky this is a simple way to make
12:18
it you could do it in a smoker outside
12:20
if you want to or in a dehydrator but if
12:23
an oven is all you’ve got there’s no
12:25
problem with using the oven you can get
12:27
great results great flavor with marinade
12:29
it’s just terrific beef jerky all around
12:32
love their stuff
12:33
[Music]

Teriyaki Marinade Ingredients

½ cup Soy Sauce
¼ cup Water (room temperature)
2 TBSP Rice Wine Vinegar
¼ cup Brown Sugar
2 tsp Minced Garlic
2 tsp Crushed Ginger
For Extra Heat: 3 TBSP Sriracha Sauce

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