On Line Cookbook
Beef Jerky - Teriyaki Jerky
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Carol Welte

Serves/Makes:12

Ingredients
  • 4 lbs (1.8 kg). rump steaks
  • 1 cup (225 ml) soy sauce
  • 1 cup (225 ml) Teriyaki sauce
  • 4 tbsp (60 ml). corriander
  • 1 tsp (5 ml). pepper
  • 4 tbsp (60 ml). catsup
  • 1 cup (225 ml) Worcestershire
  • 2 tsp (10 ml). liquid smoke
  • 1 tsp (5 ml). garlic powder
Preparation
  • Slice steaks to desired thickness.
  • Place in plastic zipper bags or shallow bowl.
  • Mix remaining ingredients together.
  • Pour over meat.
  • Cover and refrigerate overnight, turning meat at least once.
  • Place on dehydrator trays and dehydrate until done, 4 to 18 hours.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.