Teriyaki II Beef Jerky

• Gluten free

• Meat

  • 1 lb Beef eye of, roast round

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Ginger, dried

• Condiments

  • 2 tbsp Honey
  • 1/2 cup Soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil

Found on jerkyholic.com

Ingredients

• 1lb beef eye of round roast
• ½ cup soy sauce
• 1 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp dried ginger

Directions

• Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger in a bowl or ziplock bag and mix well.
• Remove the meat from the freezer and slice ¼ strips against the grain for an easy chew. Slice with the grain for a chewier jerky.
• Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Pat dry the strips with paper towels.
• Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
• The jerky is finished when it bends and cracks, but does not break in half.