Teriyaki Jerky



3 pounds



3 lbs. beef
1-1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground ginger
1 tsp. salt.
1 tbsp. liquid smoke (optional)
1 tbsp. black pepper (optional)


Cut all the fat off the meat, then cut the meat into strips. Put it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size.


Use a dehydrator (recommended). Flip the meat and rotate drying racks for even drying.

Author's Comments

Sufficient for about 3 pounds of meat. If you have less meat then use less ingredients.

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3 Recipe Reviews

Gary Y

Gary Y reviewed Teriyaki Jerky on November 22, 2002

Not too bad on taste but you are way off on yeild. It is usually 1 lb of jerky for every 3 lbs of meat. Also the timing was way off. To do jerky right, it will take about 6-9 hours, depending on the dryness you want.


mabel reviewed Teriyaki Jerky on June 14, 2006

Nick you are right on for flavor! Totally love the recipe. I used a dehydrator and got great results. Thank you so much!!!


tlc1 reviewed Teriyaki Jerky on April 20, 2011

This recipe is great! We have made it using everything but the pepper, and also again using everything. Both ways are fantastic. The pepper one does have a spicer taste. We actually used venison rather than beef. I let the jerky dry overnight in the oven with the door cracked open. We have made this several times both ways and get lots of compliments on the flavor. Thanks for a great recipe!