Recipe for smokey beef jerky and teriyaki

[Benny123]

Hey all, quite new to the beef jerky world, I made my first batch last night and had it on 160 for 4 hours, is this correct?

also, does anyone have a smokey recipe or teriyaki recipe I could use for my next batch?

Thanks

 

[dirtsailor2003]

Time really depends on the thickness of your cut and how dry you like your jerky to be. I cut my meat 1/4"-3/8" thick. If I want it really dry then I cut it 1/8" thick.
I like to ramp the temp up starting at around 140 for an hour then up to 160 for an hour then 170 until its done. For me its usually 6-8 hours total time.

I run cherry pellets in an AMazeN tube smoker for smoke the entire time. That gives plenty of smoke.

My go to base recipe is this:

Thai Jerky

Last time I made jerky i made a 1 pound batch of this and loved it. So going all in this time with a 6 pound batch. Here's the recipe for 1 pound I just multiplied by 6. 1 lb top round steak, cut into strips 2 tablespoons fish sauce 1 tablespoon dark or light soy sauce 2 teaspoons sugar ½...

www.smokingmeatforums.com

You can add any type of dry seasonings after the marinate.

Here is a simple teriyaki recipe:

• 1⁄4 cup soy sauce
• 1 cup water
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 1 -2 tablespoon honey
• 2 tablespoons cornstarch
• 1⁄4 cup cold water
  Mix cornstarch and cold water in a cup and dissolve.Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens.Heat until sauce thickens to desired thickness.Add water to thin if you over-thick it :).