Beef Jerky. Where do I even begin with this subject? It is so freakin’ expensive! I am a mom on a tight budget and it gets tighter when school starts back up. That’s a whole ‘nother subject, but back to Beef Jerky! The need for beef jerky came into my house for a few different reasons:
- It is a easy snack to pack around that it doesn’t require a lot of fuss or refrigeration
- All three kids love this stuff, but 1 of the kids is diabetic and we have a hard time trying to find low-carb snacks and the 2nd kid is an athlete so we are always needing to find things that are light for her to eat before a game or in between or even after.
- It’s just plain good.
Teriyaki Beef Jerky
Prep time: 24 hours
Cook Time: 6 Hours
Drying Time: 24 hours
- 5lb Brisket
- 2 Cups Teriyaki Marinade*
- 2 Cups Soy Sauce
- 2 Cups Worcestershire sauce
- 1 Cup Liquid Smoke
- 1/2 Cup Molasses*
- 3 Tablespoons Garlic Powder
- 3 Tablespoons Onion Powder
- 3 Tablespoons Sesame Seeds
- 3 Tablespoons Brown Sugar*
- 1 teaspoon Red Cayenne Pepper
- Slice your brisket against the grain into 1/4″ pieces. Cut off any obvious pieces of fat.
- In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses.
- Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well.
- Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours.
- Place the marinated meat in a dehydrator at 160°F for 6 hours – discard remaining marinade.
- Leave the cooked beef jerky out to cool/dry for 24 hours once dried out make sure you store in zip lock bags or an airtight container. Should be good for 4-6 months.
*This seems like a lot of sugar for what we’re calling a “low-carb” recipe but most of the sugar stays in the bowl when you remove the meat – the amount of sugar that is actually absorbed into the meat is minimal but if staying truly zero-carb is important to you, you can find sugar-free teriyaki sauces in most grocery stores and sub a sugar-free “maple” syrup for the molasses. For the brown sugar, mix 1/2 tsp molasses into 1/2 cup granular sugar substitute (we like Stevia in the Raw) until well blended and then use 2 tablespoons for the marinade (reserve the rest for your morning coffee, it’s amazing.)
Chef Jocelyn Notes
- If you slice your own meat – Place the meat into the freezer about 30-40 minutes before you need it, makes it easier to slice.
- Another time saving tip – If you have a meat market with a butcher in the store they will be more than happy to cut the meat to your specifications, even remove the fat for no extra charge:) Bonus!!
- Notes on buying your brisket – When you go to the store, they usually have two cuts of brisket, a whole brisket or pre trimmed brisket. The one that you would be looking for the trimmed brisket, this saves you time.
- No Dehydrator No Problem – You can set your oven to the same temperature and same time as listed above. Make sure your prop the oven open with a wooden spoon or crushed can so the meat can properly dry out. Place the meat directly on the racks. Flip halfway through cooking time.
What are your favorite snacks to DIY? What do you buy from the store that you’d love to try to make yourself? Leave a comment, I’d love to know!