Teriyaki Jerky

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Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
Canadian Rockies
I was out of jerky so I decided to make some of my favourite from scratch jerky.

I started by trimming the fat of an inside round roast. I cut it into 1/4 inch strips. Personally, I don't care whether it is cut against or with the grain, both have a nice texture.

Teriyaki Jerky 1.jpg

I made a marinade slurry by mixing for each kilogram (2.2 pounds) of beef:

  • 50 ml (1/4 cup) soy sauce
  • 25 ml (2 tbsp) cooking sherry
  • 15 ml (1 tbsp) Worcestershire Sauce
  • 25 ml (2 tbsp) brown sugar
  • 10 ml (2 tsp) salt
  • 5 ml (1 tsp) garlic powder
  • 5 ml (1 tsp) ground ginger
  • 4 ml (3/4 tsp) black pepper
  • 3 ml (1/2 tsp) onion powder
  • 3 ml (1/2 tsp) paprika
  • 2 pinches cayenne
  • 3.6 grams (0.05 ounce) or 3 ml (1/2 tsp) Prague powder #1
I tossed the beef in the slurry and put it in the fridge for two days, turning it a few times.

Teriyaki Jerky 2.jpg

I find my WSM mini does a better job on low heat smoking my jerky than my pellet smoker. To get all the jerky in the mini, I skewer one end of 10 strips of meat and hang them between the grids on my smoker.

Teriyaki Jerky 3.jpg

I smoked them at 165 F with hickory and it took about 10 hours. The finished product:


The Verdict

I like this jerky because it has a sweet hit from the sugar and sherry with a nice saltiness. There is a touch of finishing heat but the pepper but not too much for my Canadian sensibilities.

Looks good Disco. Funny thing is that I have 5lbs of Teriyaki jerky smoking up right now.

Hope it turns out like yours. This is my 3rd time making jerky and my 1st time making it with teriyaki.
Disco great job on the Jerky looks better then the stuff I did the other day.
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