MAD Hubby's Teriyaki Jerky ~ Friday Foods
Hi, Sweet Friends,
Today we are making MAD Hubby's Teriyaki Jerky.
Teriyaki is a combination of Soy Sauce, Mirin, and Sugar.
During the fermentation process, no sugars are added to Mirin, a type of Rice Wine that is added to Teriyaki Sauce.
Jerky is a drying process of meat that dries the strips of meat for preserving. It is lean meat, trimmed of fat, cut into strips, and dried. The drying can be done in a dehydrator, an oven (we like the directions from Three Jerk Jerky at this LINK, or it can be set in the sun outside to dry. Drying meat has salt added to prevent the development of bacteria.
Ingredients:
A lean cut of meat; Strip Steak, Brisket, or Tri-Tip Roast are good choices for Jerky.
1 Bottle of Teriyaki Sauce
On a clean work surface, with no animals around, start the directions below.
Directions:
1. Rinse in cold water and pat dry the meat with a paper towel.
2. In a zip bag, place the meat.
3. Pour the 1/2 of the bottle Teriyaki Sauce into the Zip Bag. Close the bag and place in the refrigerator. Save the other half of the Teriyaki Sauce for the next steps.
4. Marinate the meat overnight, turning the bag over a few times to ensure a good coating.
5. Remove the meat from the marinade and place it in a clean bag.
***TIP*** Fold the top of the bag down so that the zip part of the bag does not get anything on it. It will zip much better and make a better seal.
6. Zip the bag shut and squeeze as much of the excess air out as you can.
7. When you have transferred the meat to the new bag, throw away the Teriyaki marinade in the bag.
You will use the rest of the bottle of Teriyaki in a few hours.
8. Place the meat into the freezer. Keep the meat in the freezer for about 1-2 hours only (doing this makes cutting thin slices much easier).
9. Remove the meat from the freezer and cut in half.
***TIP*** It is important to cut off as much of the hard edged fat as possible. The fat stays greasy in the jerky and will not dry well.
10. Cut off all the fat (I have done this prior to freezing and loose a lot of the meat with the fat).
11. Cut thin slices (1/8" to 1/4" thin) of the meat, placing the meat slices back into the zip bag.
We cut down the grain of the meat which makes the jerky tougher and last longer when eating. If you want tender jerky cut across the grain of the meat.
12. Now add the second 1/2 bottle of Teriyaki Sauce into the zip bag with the meat slices. Zip the bag closed.
13. Place the bag back into the refrigerator for 4-5 hours (no fewer than 4 hours) with a maximum time of 24 hours. No longer.
14. After the time of marinating is over,
place the strips of meat onto the dehydrator, or hang them over the racks in the oven with a drip pan underneath, or lay them on trays outside to dry.
15. Our method today is with the dehydrator.
16. Fill the trays leaving room for the air to circulate around each strip of meat. ***TIP*** Run your fingers down the strip of meat, over the open bag, to push off any remaining Teriyaki Sauce from the meat slices. The dryer the meat is, the better the jerky dehydrating process will be.
17. When the trays are all filled, stacked, and the cover is on, plug in the dehydrator and turn it on. This roast made 4 shelves, leave out any shelves not in use.
18. Run the dehydrator as per your dehydrator handbook or here is a link that has some great advice LINK.
19. Our recipe calls for 160 degrees for 4 hours. IF the meat is not completely dried, add 30 minutes at a time until it is done. DO NOT EAT IT BEFORE IT IS DRIED!
Longer if needed.
Check the meat with a meat thermometer for best results.
20. Place the dried Jerky into zip bags or into clean jars. Use within 3 months or freeze the Jerky until ready to eat it.
****† I'm sorry for not having a photo of the finished product, hubby, myself, and Rurik finished it off in less than a week!! I will be updating the post next month when I make it again 😂😂😂😁😁😁😉
Join me in being Creative!
Enjoy!
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Today we are making MAD Hubby's Teriyaki Jerky.
Teriyaki is a combination of Soy Sauce, Mirin, and Sugar.
During the fermentation process, no sugars are added to Mirin, a type of Rice Wine that is added to Teriyaki Sauce.
Jerky is a drying process of meat that dries the strips of meat for preserving. It is lean meat, trimmed of fat, cut into strips, and dried. The drying can be done in a dehydrator, an oven (we like the directions from Three Jerk Jerky at this LINK, or it can be set in the sun outside to dry. Drying meat has salt added to prevent the development of bacteria.
Ingredients:
A lean cut of meat; Strip Steak, Brisket, or Tri-Tip Roast are good choices for Jerky.
1 Bottle of Teriyaki Sauce
On a clean work surface, with no animals around, start the directions below.
Directions:
1. Rinse in cold water and pat dry the meat with a paper towel.
2. In a zip bag, place the meat.
3. Pour the 1/2 of the bottle Teriyaki Sauce into the Zip Bag. Close the bag and place in the refrigerator. Save the other half of the Teriyaki Sauce for the next steps.
8. Place the meat into the freezer. Keep the meat in the freezer for about 1-2 hours only (doing this makes cutting thin slices much easier).
9. Remove the meat from the freezer and cut in half.
10. Cut off all the fat (I have done this prior to freezing and loose a lot of the meat with the fat).
We cut down the grain of the meat which makes the jerky tougher and last longer when eating. If you want tender jerky cut across the grain of the meat.
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| Put the meat slices back into the bag. |
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| Add caption |
12. Now add the second 1/2 bottle of Teriyaki Sauce into the zip bag with the meat slices. Zip the bag closed.
13. Place the bag back into the refrigerator for 4-5 hours (no fewer than 4 hours) with a maximum time of 24 hours. No longer.
14. After the time of marinating is over,
15. Our method today is with the dehydrator.
16. Fill the trays leaving room for the air to circulate around each strip of meat. ***TIP*** Run your fingers down the strip of meat, over the open bag, to push off any remaining Teriyaki Sauce from the meat slices. The dryer the meat is, the better the jerky dehydrating process will be.
17. When the trays are all filled, stacked, and the cover is on, plug in the dehydrator and turn it on. This roast made 4 shelves, leave out any shelves not in use.
18. Run the dehydrator as per your dehydrator handbook or here is a link that has some great advice LINK.
19. Our recipe calls for 160 degrees for 4 hours. IF the meat is not completely dried, add 30 minutes at a time until it is done. DO NOT EAT IT BEFORE IT IS DRIED!
Check the meat with a meat thermometer for best results.
20. Place the dried Jerky into zip bags or into clean jars. Use within 3 months or freeze the Jerky until ready to eat it.
****† I'm sorry for not having a photo of the finished product, hubby, myself, and Rurik finished it off in less than a week!! I will be updating the post next month when I make it again 😂😂😂😁😁😁😉
Join me in being Creative!
Enjoy!
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