Teriyaki Beef Jerky Recipe Smoker
Topic: Teriyaki Beef Jerky Recipe Smoker
Teriyaki Beef Jerky Recipe Smoker
These Smoked Teriyaki Beef Jerky Sticks are made using flank steaks and our favourite marinade on your pellet barbecue. One of my favourite things to make at home on our pellet barbecues is beef jerky. There is simply no comparison between what you can prepare at home and what you can get in a store.
What type of meat should be used to make this jerky?
This time, we wanted to produce teriyaki beef jerky sticks, so we chose meat that could be readily sliced into small strips while still keeping its structure. Cutting WITH the grain also implies that when you bite into the finished product, you’ll be biting against the grain, resulting in the optimum bite.
How long should the flank steak strips marinate?
Allow your flank steak strips to soak for roughly 24 hours for a robust Teriyaki Beef Jerky flavour. If you can’t wait that long, 12 will most likely produce a great batch of jerky sticks.
Shopping list for Teriyaki Jerky Sticks
- fillet mignon
- sauce de soja
- granulated sugar
- juice made from pineapples
- oil
- garlic
- powdered garlic, onion, and ginger
- sriracha
- vinegar made from apple cider
What if you don’t own a Traeger grill?
If you don’t have a Traeger barbecue, you can use any other pellet grill brand for this recipe. We’ve successfully made beef jerky using our Camp Chef and our Louisiana Vertical Pellet Smoker! You can also use a charcoal smoker or an electric smoker.
Teriyaki Beef Jerky Recipe Smoker
PrintTeriyaki Beef Jerky Recipe Smoker
Tender flank steak is marinated in a handmade garlic teriyaki sauce before being smoked on your pellet barbecue into the greatest beef jerky sticks you’ve ever had.
- Prep Time: 10
- Cook Time: 1680
- Total Time: 28 hours 10 minutes
- Yield: 16 1x
Ingredients
- 4 lbs. flank steak
- 12 cup soy sauce
- 1 pound brown sugar
- 1 cup fresh pineapple juice
- 3/4 cup oil
- 1 garlic clove, minced
- a half teaspoon garlic powder
- 2 tablespoons onion powder
- 3 tbsp. sriracha
- 1 teaspoon ginger powder
- a third cup of apple cider vinegar
Instructions
- Cut the flank steak into strips perpendicular to the grain.
- Combine the marinade ingredients in a large gallon-sized baggie and divide between two large gallon-sized baggies. Distribute the meat evenly between the two baggies, mash them together to properly coat the meat, and place in the refrigerator for 24 hours to marinate.
- Preheat your pellet grill to 160-180 degrees Fahrenheit.
- Jerky sticks should be drained and dried. Cooking sprays the jerky racks, then puts the sticks across them, ensuring they don’t touch.
- Smoke for 3-4 hours at 160-180°F, or until the sticks are fully cooked with the texture you like. The longer they are smoked, the drier they will be. The longer they persist, the drier they are.
- Remove from the smoker and place in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 308kcal
- Sugar: 8g
- Sodium: 1457mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg
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People Also Ask:
Can I marinate jerky for 48 hours?
Preheat your smoker or pellet grill to 225° F and smoke the jerky for 2 1/2 to 3 hours. Please turn off the smoker and set it aside for 10 minutes to cool. You can either eat your jerky immediately or save it for later. Place the warm jerky in a new gallon bag and seal it to preserve for a short period.
Can you smoke jerky at 225 degrees?
Lightly grease the grate of an outside smoker and set it to low heat. Arrange the pork strips on the grill so that they do not overlap. Cook over low heat to smoke. Jerky is ready when the edges seem dry with only a small trace of liquid in the centre of the slices, which should take around 6 to 8 hours.
