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Beef Jerky - Teriyaki Jerky
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Recipe Information
Carol Welte


  • 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
  • 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.

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