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Simple Homemade Jerky Recipe

Teriyaki Jerky

Kate Schat
Learn how to make a simple teryiaki marinade for DIY homemade jerky.
5 from 2 votes
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Prep Time 20 minutes
1 day
Total Time 1 day 20 minutes
Course Snack
Cuisine American
Servings 8 servings
Calories 128 kcal

Ingredients
  

  • 1 lb Red Meat See above for how to choose
  • 1 tablespoon Soy Sauce We use naturally fermented Tamari Sauce
  • 1 tablespoon Raw Honey
  • 1 tablespoon Raw Apple Cider Vinegar

Instructions
 

  • Use a medium-high quality, fairly sinew/silver skin/tendon free red meat that is FAT FREE. You could use venison, beef, moose or any other red meat that fits the description I gave you.
  • Uniformly and thinly slice partially frozen meat with the grain.
  • In a bowl combine marinade ingredients (no matter which one you're using), add in the sliced meat, stir together well, using your hands to knead it in. Put in the fridge in a sealed container for 8 hours minimum, up to 48. Overnight is best or all day if you'd like!
  • Dehydrate that meat! Lay it out on your dehydrator trays, on the highest heat setting. Or dehydrate in the oven on cooling racks set over sheet pans and put the meat on the cooling racks.
  • Switch the dehydrator trays around every couple hours, and after about 4 hours I'm pulling pieces off and consolidating racks. There are always a few thick pieces that just take forever and end up getting way too dry.

Nutrition

Calories: 128kcalCarbohydrates: 2gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 155mgPotassium: 159mgFiber: 0.02gSugar: 2gVitamin A: 9IUVitamin C: 0.01mgCalcium: 5mgIron: 1mg
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