Teriyaki Jerky

This recipe is fantastic for any type of meat that you enjoy with a rich teriyaki flavor. Depending on the cut, the shrinkage is minimal and the cost savings are significant.

Makes: 3Hands-on: 30 minutesTotal: 2 daysDifficulty: Medium

Makes: 3


  • 5 lbs. meat
  • 2 1⁄2 cups soy sauce
  • 2 1⁄2 cups teriyaki sauce
  • 3 Tbsp. dark brown sugar
  • 3 Tbsp. garlic powder
  • 3 Tbsp. onion powder
  • 2 Tbsp. powdered ginger
  • 1 bottle (5 oz.) Liquid Smoke
  • 1⁄2 cup honey
  • 5 tsp. curing salt


  • Slice the meat as thinly as possible (a mandolin or meat slicer helps with this). About 3⁄16 inch is recommended. Mix all the remaining ingredients together and put into a baking dish with the meat. Cover and refrigerate for at least 24 hours, stirring regularly. Drain meat completely.
  • For a dehydrator, put an even number of slices on each layer, being careful not to let slices touch. Follow manufacturer’s recommended temperatures and times.
  • For an oven, put the meat on a rack over a cookie tray and set your oven to 150°F. Turn regularly over the next 6 hours.
  • Cool and store in an airtight container or food-storage bag.