Hello everyone, I'm new to the forum! I thought I'd give some pointers on how to do a very basic, but still pretty flavorful, Teriyaki Jerky. This is not exactly a Teriyaki jerky, since the recipe is actually from Kunming, China, but it's still very easy and very delicious. We don't produce this exact version commercially, but it'll turn out damn good. This will make 3-4lbs of jerky, depending on the size of the meat you buy.
1 Eye of Round Roast (it'll weight around eight pounds) -- if you can, ask your local butcher to take off the fat cap and slice it about 1/3 an inch.
2-4 cup soy sauce
1/4 cup brown sugar
Chinese Five Spice to taste
Begin by cutting the fat cap off of the meat. Make sure to remove all of the silver skin. Trim it as well as you can. This fat can also be mixed with whatever lean stuff you've got and then ground and used for sausage! Anyway, you'll want to trim as much of that fat off as you can.
Slice the eye of round into thin strips. This can be a real pain if you don't have access to a slicer or a sharp knife, as they should be flat and wide (as opposed to long and narrow).
Mix the brown sugar and soy sauce together.
Put the slices in a shallow pan and add the soy sauce. If it doesn't cover the strips, then add more. Marinate the slices in soy sauce. This will act as a type of cure, and also infuse the flavor you really want. Some add more ingredients, but I've found that most people are generally happy with just this simple marinade. Now; you can marinate for an hour or marinate overnight. I've tried both and it seems that if the beef is properly sliced, longer times won't make much of a difference at all.
Smoke or dehydrate for six hours at 160'F. This will dry out the jerky and it'll be pretty awesome when you taste it.
Edited by kinkothecarp - 9/30/14 at 7:10pm