make homemade Teriyaki Jerky
This recipe is my favorite because I know whats in it. I use it on venison, turkey and beef. I started making this in 1993 after trying several different methods.
Instructions
1. Slice the meat no thicker than 1/4 inch. Trim off all the fat. You can make strips or pieces.
2. Prepare the marinade in a large bowl by measuring 70% Teriyaki and 30% Worcestershire sauce. Mix well. You will need enough to cover all the meat.
3. Place the meat pieces into the marinade. Cover with a lid and chill for at least 8 hours. You can turn the meat about half way through the marinade process.
4. Place the meat into the dehydrater leaving thin spaces between each piece and cook for about 12 to 24 hours, depending on the thickness of the cuts. If you have a stackable dehydrater rotate the stack by putting the top on the bottom until the bottom tray is now on the top, about half way through the process.
5. When the meat is done place them in a zip lock bag. You now have a good snack for the trails.
Tags: about half, about half through, half through, Place meat, Teriyaki Jerky