Teriyaki Jerky

I am a guy. Guys like jerky. It is just the way it is. This is my favourite from scratch jerky so I decided to do a video of me making it. It is at the end of this post.

I started with an inside round roast. It and eye of the round roast are lean with little fat. That is important because fat doesn’t dry well and fatty jerky doesn’t store as well. That is why I trimmed what little fat is on the surface of the roast.

I cut the roast into 1/4 inch thick strips about 1 1/2  to 2 inches wide. It is easier to do if you put the roast in the freezer for 1 1/2 to 2 hours before cutting.

I mixed up the remaining ingredients into a slurry. If you are not familiar with Prague powder #1, it is a curing salt used to make bacon and hams. It is 93.75% salt and 6.25% sodium nitrite. It is also called Instacure #1, pink salt #1 and several brand names. Just make sure it has those two ingredients in that proportion.

Too much sodium nitrite is bad for you so use the exact amount in the recipe and do not use Prague powder #1 for any other purpose than curing meat.

I put the meat in a large nonreactive bowl and poured the slurry over it and mixed well.

I put the meat, covered, in the fridge for 2 days, stirring it several times.

I put the meat on bamboo skewers and hung it through the grate of my smoker. I let them hang for an hour at room temperature and then smoked at 165 F.

You can do the meat in a food dehydrator but the smoke flavour really tastes great.

I smoked for about 10 hours until the surface of the jerky cracked on bending, no moisture came out when bent but the meat was still leathery.

The Verdict

I really like this jerky. It has a nice sweet note from the sugar and sherry. The soy gives it a salt balance and there is just a nice mild pepper taste left on the tongue.

Here is the video of the project.

The Old Fat Guy

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Teriyaki Jerky

Ingredients

• 1 kg (2.2 lbs) beef inside round roast
• 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

Instructions

1. Trim the fat from the meat before weighing.
2. Cut the meat into 1/4 inch thick strips (it is easier if you put the roast in the freezer for 1 1/2 to 2 hours first)
3. Mix the rest of the ingredients into a slurry. Put the meat in a nonreactive container and pour the slurry over it. Mix the meat well.
4. Cover and put in the fridge for 2 days, stirring several times.
5. Put the meat on bamboo skewers and let hang at room temperature for 1 hour.
6. Smoke the meat at 165 F for 8 to 10 hours until the meat surface cracks on bending, no moisture comes from the cracks but the meat is still leathery.

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