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
- beef brisket: 3 pound
- ½ cups thick teriyaki sauce: 1 piece
- soy sauce: 0.75 cup
- Worcestershire sauce: 0.75 cup
- dark corn syrup (such as Karo®): 0.25 cup
- liquid smoke flavoring: 0.25 cup
- brown sugar: 3 Tbsp
- sesame seeds: 2 Tbsp
- garlic powder: 2 Tbsp
- honey: 1 Tbsp
- onion powder: 1 Tbsp
- cayenne pepper: 0.5 tsp
Metric Conversion
Stages of cooking
-
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.
