Description
This best beef jerky combines knee-weakening flavors of seasoned, lean, tender beef strips with savory, sweet and salty yumminess! Once dry, store in a cool, dry place, in an airtight container for 2 to 3 months.
Ingredients
- 3 pounds beef brisket
- 1 ½ cups thick teriyaki sauce
- ¾ cup soy sauce
- ¾ cup Worcestershire sauce
- ¼ cup dark corn syrup (such as Karo®)
- ¼ cup liquid smoke flavoring
- 3 tablespoons brown sugar
- 2 tablespoons sesame seeds
- 2 tablespoons garlic powder
- 1 tablespoon honey
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper
Instructions
- Place beef brisket in the freezer for 1 hour to make slicing easier.
- Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips
- about 1/4-inch-thick.
- Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce
- soy sauce
- Worcestershire sauce
- corn syrup
- liquid smoke
- brown sugar
- sesame seeds
- garlic powder
- honey
- onion powder
- and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
- Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C)
- or according to manufacturer’s instructions
- until dry and firm
- yet slightly pliable
- about 5 hours.
- Leave beef out in the air to cool until dry; the longer you leave it out
- the drier it will get.
Prep Time: 10 mins
Cook Time: 5 hrs
Total Time: 1 day
Servings: 20