Matt's Teriyaki Beef Jerky Recipe

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Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. —Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 40 min. + marinating Bake: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + marinating Bake: 4 hours
MAKES: 8 servings


  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup Worcestershire sauce
  • 1/4 cup honey
  • 3 teaspoons coarsely ground pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon liquid smoke

Nutritional Facts

1 ounce weight: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips.
  2. Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally.
  3. Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade.
  4. Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.)
  5. Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer. Yield: 8 servings.
Originally published as Teriyaki Beef Jerky in Taste of Home Recipes Across America 2013, p433

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Reviewed Mar. 24, 2015

"Great recipe. I tweaked it a little by putting my own touch on it. I added brown sugar and a tsp. of horseradish."

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