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

Slow-Cooker Teriyaki Chicken

I’m kind of obsessed with teriyaki…teriyaki chicken…teriyaki salmon…teriyaki tofu…I love it all.

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeI make it with some frequency so it’s a bit shocking that it hasn’t turned up on the blog, yet. But, it wasn’t until this week that I thought to try cooking it in my slow-cooker! You see, I’m very picky about slow-cooker recipes. I’ve tried dozens, but I find that 90% turn out boring and bland. The flavors get muddled after cooking for so long, or something. This recipe, however, is neither boring, nor bland!

Shockingly, it totally worked in the slow-cooker! It’s tangy and sweet, and really freakin’ tasty over some short grain rice seasoned with a little rice vinegar.

The trouble with slow-cooker food is that it all turns kinda brown and boring looking, but I assure you that there is nothing boring about this chicken :)

Oh! Also, this recipe takes a much shorter amount of time than most slow-cooker recipes (only about 2-3 hours on low), so keep that in mind; don’t start it in the morning and think you can leave it all day. You’ll be left with overcooked chicken!

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe

Slow-Cooker Teriyaki Chicken

Slow-Cooker Teriyaki Chicken

Ingredients

  • 5 tbsp low-sodium soy sauce
  • 4 tbsp dry sherry (or sake)
  • 2 tbsp mirin (Japanese rice cooking wine)
  • 1 tbsp rice vinegar
  • 3 tbsp honey
  • 1 tsp gochujang (or any chili paste you have, sriracha would be great)
  • 1 tsp peanut oil
  • 2 garlic cloves, sliced
  • 1/2 cup chopped red onion
  • 2 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tsp cornstarch
  • 1 to 2 tbsp chopped chives

Instructions

  1. Add all of the ingredients, through the red onion, to the slow-cooker and whisk to combine.
  2. Add in the chicken chunks and stir to coat.
  3. Set the slow-cooker to low and cook for 2 to 3 hours.
  4. With a slotted spoon, remove the chicken from the slow cooker and place in a bowl. Cover with tin foil.
  5. Turn the slow-cooker to high and whisk in the cornstarch. Cook, stirring for about 10-15 minutes. Add the chicken back in and stir to coat. Allow to cool for 10 minutes until slightly thickened.
  6. Serve over rice, sprinkled with chives.
http://www.spachethespatula.com/slow-cooker-teriyaki-chicken/

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeDo you have a favorite slow-cooker recipe? Please share it with me in the comments below!