Video Teriyaki Beef Jerky Recipe | An Easy Smoker, Oven or Dehydrator Recipe.

Video Beef Jerky ✅ This is a simple Teriyaki Beef Jerky recipe that can be done easily on any smoker (charcoal, propane, electric, stick burner or the oven or dehydrator). You will want to purchase a very lean cut of meat – Top Round, Eye of Round, Bottom Round, Brisket, etc. ✅ Teriyaki Beef Jerky Recipe | An Easy Smoker, Oven or Dehydrator Recipe.

⏩ Video content : Teriyaki Beef Jerky Recipe | An Easy Smoker, Oven or Dehydrator Recipe.

0:00
Hey casket here. What’s going on? You got to check this out today beef jerky. Wait a minute
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teriyaki beef jerky on the master forged propane smoker
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I’ve gotten a lot of requests lately to do beef jerky. It’s you know, it’s early December. It’s cool
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Even though it’s mild here in Michigan
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It’s mid 40s
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But still those of you who smoke in the wintertime know it’s hard to maintain temperature
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Your smoker struggles to reach your target temperature
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So this is great because with beef jerky, you know, you want to dry it out
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You don’t want to cook the hell out of it. So today I’ve got a round
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I that I have cut up and I’ve got a very simple teriyaki recipe eight ingredients easy to do
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Marinate overnight. I’m using cherry wood to smoke with so stay with me. We’ll put this together. This is a
Trimming the Round Eye
0:51
Like I said, it’s a round eye you can use a bottom if you like. You can use a brisket
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You’re looking for a cut of meat that has very little fat in it
1:01
This has a little bit we’re gonna turn this and we’re gonna trim the fat cap
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There’s two ways to cut for beef jerky. You can see the grain running this way and
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You can either cut with the grain or cut against the grain some people like the long stringy
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Jerky, some people like the pull apart easier to chew
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So if you like it to pull apart and easier to chew, I’d recommend cutting across the grain
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So we’ll start by trimming it up
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And get as much fat off as you can
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And this has got a pretty good pretty good sized fat cap
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Once we get it all trimmed off
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I’m gonna put it in the freezer for about 45 minutes
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and that’s gonna firm the meat up and
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that will allow us to
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Cut it into eighth inch slices
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Which will be perfect for jerky if you can get your butcher to cut it for you
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you’re gonna want to ask for a number 2 or 1/8 inch thickness and
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Just let them know it’s for jerky, and they’ll know what to do. So I
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Couldn’t do it, so I’m have to cut it myself
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but
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That’s not a problem
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Just make sure you put it in the freezer and all you have to do when you’re cutting this fat off
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Just get underneath it and pull your knife back like that
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Just get underneath it and pull your knife off. It’ll peel right off and then you can just go over it
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To get any remaining fat
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Just like that
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So I’ll continue doing this and I’ll show you what I ended up with
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okay, so it’s all trimmed up you can see here is the
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Quarter bit of the fat that I got off and this is where we are. That’s a pretty lean piece of
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Round-eye and
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There’s a little bit of fat here, let’s let’s get this right here
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so the next step is we’re gonna pop this into the freezer for
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About 45 minutes and let it firm up and then we’ll cut it into eighth inch slices
Teriyaki Marinade
3:15
Let’s put the ingredients together. This is a simple teriyaki recipe you can buy premade
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Marinade teriyaki marinade off the shelf. You have to be careful
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Sometimes you may not get the results you like unless you know of a brand
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that you you’ve used before but I recommend that these are
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where we have eight ingredients and
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This this will be exactly what you’re looking for for this recipe
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So it’s very simple. We’re going to start off with a half a cup of dark brown sugar a
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cup of soy sauce a
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Quarter cup of rice vinegar a
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Tablespoon of sesame seed oil a
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Tablespoon of sesame seeds
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One ginger about an inch or so knob and you can slice that up and maybe even
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Chop it slightly to release the wonderful flavors
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Three to four cloves of garlic
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And a teaspoon of black pepper and this recipe will be down in the description below, okay, let’s put our ingredients together
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And we’re gonna mix this up
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I’ll make sure you get that brown sugar well dissolved
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Boy the aroma if you could smell this with the ginger and the sesame oil
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And the soy really?
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Really smells great
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okay, so
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There we are
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We’re gonna put this into a gallon lock zip bag and in a few minutes
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We’re gonna get our brown dye out of the freezer and it should be nice and firm
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We’re gonna slice that up into quarter inch slices
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Put it into the bag and we’re gonna let this marinate overnight
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We put our meat in the freezer for about 45 minutes
Slicing
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And it’s nice and firm
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You’ve got a nice sharp knife
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Okay, we’re looking for about 1/8 to 1/4 inch slices
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That’s a little thick
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There is a little marbling some little veins of fat in there it can’t be helped
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So we’ll put these in our marinade as we slice it up
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I’m going to try slicing a few slices with the grain
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I’ll tell you it cuts better with the grain. That’s for sure and we’ll see we’ll experiment and see
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Which will be tender and which will be not so tender
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With the finished product
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Okay, we’ve got it sliced up
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And I’ll put it on bag
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massage this
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Marinade in really well
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Look at it
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Boy that smells amazing
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We’re gonna let this sit overnight and tomorrow morning, we’ll put it on the smoker
Drying
7:42
Okay, so we soaked our
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Round-eye, or I of round slices of meat overnight in the marinade
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We’re gonna put them in a bowl
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Transfer them to a pan and Pat them dry with some paper towels
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We want to try to dry this meat as much as possible. Just
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Lay them out
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We’re gonna Pat them dry
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Get as much moisture out of them as possible. Remember the idea of jerky is to dry it out
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Not really to cook it so much
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Boy if you could smell the aroma
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Smells really good
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Okay, we got these dryin we’re gonna transfer these to the smoker racks in a few minutes
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And at that time if you want to add some sesame seeds or any kind of extra seasoning
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That’s a good time to do it. And then we’re gonna put it in the smoker. By the way. The smoker is a propane smoker
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I’m gonna run about 140 degrees for the first hour
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I’m not gonna add any wood chips. I
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Usually don’t soak my wood chips, but I’m soaking some cherry wood here and about an hour and a half
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I’m gonna throw those soaked cherry wood chips into the smoker. I’m gonna crank it up to about 180 degrees for a couple of hours
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when the smoke stops and we’ll back it down to about 160 and let it cruise until
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We get the consistency of the meat that we’re looking for
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Okay, we got the meat dried off let’s transfer them to the smoker racks
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Okay there we have it that come out to four racks of jerky and
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Next step let’s go out to the smoker and put them in
Smoking
10:31
Okay, we got the smoker loaded up I have my thermometer probe in place here as you can see
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Close the door
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Be back in about an hour and a half
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And we’re gonna keep it at 140 degrees Fahrenheit. We want to make sure we have our vents open. So the chimney is wide open
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Our vents down below have it wide open. We want really good air flow here
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Open we want good air flow. The purpose remember is to dry this beep out
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And not necessarily to cook it like we normally would so we want good airflow and good heat moving through the smoker
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Well, it’s been 45 minutes everything should be stabilized now and you can see that
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we’re running at 131 degrees.
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So it’s a little cool it’s about 45 degrees here and it’s breezy
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So I found this old garage blanket that I wrapped around the smoker to help insulate it
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Had been running about 145 to 148 and I put that blanket on
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She’s creeped up to 158. So that’s fine. I’m gonna leave it
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We got about another 20 minutes to go and then we’re gonna add the wood chips to it
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Alright it’s been about an hour and a half let’s add our wood chips
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Well, we’re coming up on the three-hour mark and
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I’ve had this great great blue smoke
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very light wisps of blue cherry smoke coming out and
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I should mention I thought it was interesting
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181 degrees and very unusual, but my thermometer is
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Almost exact almost right on
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Maybe about eight eight to ten degrees off but
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You know these
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these thermometers aren’t too accurate, but I thought it was interesting that the whole time that I’ve
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You know, I’ve been doing this cooked below 200
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This this thermometer has been right on the money
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With the digital
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Well, let’s take a look
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We’re coming up on the three-hour mark
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and this is a good opportunity to to check the meat out and
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Maybe I’ll switch the the racks around for a little bit even heating Oh, excellent
Bend Test
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excellent
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So, yeah, they’re looking awesome
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Excellent, I’m gonna do a bend test on them and see where we are
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Okay, they’re bending
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Maybe just a probably another half-hour
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You want them to crack a little bit that you’d want to break in half?
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Okay, it’s been a little over three hours let’s check these out I think they’re about ready to be pulled
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Let’s put these on a plate and
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We’ll try them out
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So what I’m gonna do is I’m gonna pull these and I’m gonna put them in an airtight container
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For just a little while just
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Kind of help them remoisturize a little bit
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So this was five pounds of round. I
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or I of round and
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I’ll tell you what after I just lost one
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I have to run them through the smoker you can see why jerky is expensive because it takes
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Approximately
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Two and a half pounds of meat to make one pound of jerky
Taste Test
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Three hours and 20 minutes. Let’s check it out. I
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Can tell you I’ve already tried some
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They are
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They’re excellent. I got two pieces here. I’m gonna show you
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This is one that was cut. Well, I just lost one. So when it was cut long way or with the grain I
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Just lost another one. This one was cut crossways
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Against the grain. Hold on a minute
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So this was cut against the grain
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It does pull apart
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Pretty good
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It’s not overly dry
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That’s an excellent. Teriyaki flavor. I mean
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don’t veer from the recipe that I gave you try that first and then
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Adjust it to how you like but try that first this this is excellent
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It’s not too it’s not too dried out
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Great let’s try the one that was cut with the grain
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Okay
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This was cut with the grain, so we’re gonna tear this apart
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See now this tears apart long ways
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Let’s see how that is. I’m still chewing from the last one
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You know, that’s really good
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Yeah, I
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Don’t know which one is better. I’ll be honest with you. They’re so flavorful
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They’re so flavorful, this will not last in my house, that’s for sure
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Perfect
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Don’t go any more than three hours three hours 20 minutes max
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Stay with the recipe
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Love it. You won’t go wrong. You’ll be really happy with this
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If this video was helpful, and if you found it interesting and you liked it
18:58
Feel free to browse my channel
18:59
Make sure you hit the subscribe button down below hit the little bell
19:03
So you’ll get notifications when I release new videos, please leave comments down below. I’d love to hear what people are thinking
19:09
Negative or positive? I’m all ears. Thanks everyone. See ya
19:14
teriyaki beef jerky YUM
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And there it is folks

Teriyaki Marinade Recipe
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– 1/2 Cup Dark Brown Sugar
– 1 Cup Soy Sauce
– 1/4 Cup Rice Vinegar
– 1 Tablespoon Sesame Seed Oil
– 1 Tablespoon Sesame Seeds
– 1/4 Cup Sliced Ginger
– 4 Cloves Minced Garlic
– 1 Teaspoon Black Pepper

Slice the meat in 1/8 to 1/4 inch wide slices. Soak in marinade overnight.

I used presoaked Cherry wood. Start your smoker at 140 degrees F without wood chips. Place your meat in the smoker for about one hour. Then, increase your temperature to 180 degrees F and add the wood chips. Continue with this temperature until the smoke has stopped (approximately 1 to 2 hours). When the smoke has stopped, decrease your smoker temperature to 160 degrees F until finished. (Remember: 140° – 180° (smoke) – 160°). Smoke for no more than 3 hours before checking your jerky.

Shelf Life
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-If you use a preservative (example: Instacure or Prague Powder) you would only need to add 1 Teaspoon to the marinade per 5 pounds of meat.

Without Preservative: 2-3 weeks refrigerated in a sealed container.
With a Preservative: 2-3 weeks unrefrigerated in a sealed container.

AMAZON ASSOCIATE PROGRAM
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I am an Amazon Affiliate. If you decide to purchase any of the products used in this video which are listed below, please use the [Amazon] links given here. These products will not cost you any additional money. However, I will receive a nominal fee from Amazon which I use exclusively toward the production and growth of my channel.

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Music
Public Domain from the YouTube library.

Credits
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A special thanks to my son Jacob for assisting me with the video and grip and my wife Shawn, for assisting me with post production and editing.
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