Spache the Spatula

Spicy-Teriyaki Beef Jerky

What if, instead of a chocolate bunny, you stuffed your Easter baskets with beef jerky, this year?

Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipeOkay, maybe don’t skip the bunnies for the kids, but I’m thinking there would be some very appreciative adults 😉

Making your own beef jerky sounds difficult…or at least I thought it did…but really, it’s so so easy. To make the best beef jerky, you’re going to need a dehydrator. Sounds like some fancy, expensive gadget, but I got mine for around $65 and it will pay for itself pretty quick—especially if  you have an addiction to kale chips like I do…those things are so freakin’ expensive at the store, buuuut you can use your new dehydrator to make my Spicy-Cheezy Kale Chips at home for way cheaper!

Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipe Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipeAnyways, this is some of the best beef jerky I’ve ever tried. It’s pretty tender, so you won’t kill your jaw chewing like with a lot of  jerkies out there. It’s almost…juicy? Is that weird? It’s slightly spicy from the jalapeño and sriracha, but certainly not overly so, with a totally delicious sweet teriyaki flavor.

You definitely don’t have to make this for gifts (in fact, after you try it, you may not want to give any away!), but if you do, it looks really cute packaged in mason jars. For the labels, I just bought some kraft paper-colored labels from Paper Source and used their Word templates to mock something up.

This jerky should last quite a while after it’s made, especially if you seal it. I didn’t, and was still eating mine 2 months after I made it. If you keep it in the fridge it might stay a bit more tender (though the fat will solidify to a whitish color) but you certainly don’t have to.

Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipe Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipe

Spicy-Teriyaki Beef Jerky

Yield: about 4-5 large mason jars full

Spicy-Teriyaki Beef Jerky

Ingredients

  • 2-3 garlic cloves
  • 1 and 3/4 cup granulated sugar
  • 2 cups soy sauce
  • 2 cups mirin
  • 1 large jalapeño, deseeded
  • 1 heaping tsp black pepper
  • 1 heaping tbsp ground ginger
  • 1 tsp sriracha
  • about 5 lbs beef brisket, top round, or flank steak

Instructions

  1. Put all of the ingredients (minus the beef, obviously) in a blender and blend until sugar is dissolved and everything is combined.
  2. Slice the meat, across the grain, fairly thin (see photos).
  3. Add the sliced meat to a large Ziploc, pour in the marinade, and marinate for a few hours to overnight.
  4. Drain the marinade from the meat, and lay out onto the trays of a dehydrator. Try not to have the pieces touch.
  5. Dehydrate on high for 2 hours, then flip the slices and dehydrate for another 2 to 3 hours.

Notes

recipe adapted from here

http://www.spachethespatula.com/spicy-teriyaki-beef-jerky/

Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipe Spicy-Teriyaki Beef Jerky | spachethespatula.com #recipe

   

3 Responses to “Spicy-Teriyaki Beef Jerky”

  1. hungryrosa — April 8, 2014 at 6:51 am

    This looks awesome! I'm thinking that I might need a dehydrator just for this purpose (my husband goes through pounds of beef jerky haha). Any recs? Does it need to be expensive or will a cheapo one be good, too?

  2. Pingback: 50+ Homemade Holiday Food Gift Ideas — BonBon Break

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