Very Teriyaki Beef Jerky

• Meat

  • 1 5lb brisket

• Produce

  • 3 tbsp Garlic powder
  • 3 tbsp Onion powder

• Condiments

  • 1/2 cup Blackstrap molasses
  • 1 cup Liquid smoke
  • 2 cups Soy sauce
  • 2 cups Soy vay veri veri teriyaki sauce
  • 2 cups Worcestershire sauce

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 tsp Cayenne pepper, Red
  • 3 tbsp Sesame seeds

Found on cookingwithjanica.com

Ingredients

• Ingredients:
• A 5lb Brisket (as lean as possible)
• 2 Cups Soy Vay Veri Veri Teriyaki Sauce
• 2 Cups Soy Sauce
• 2 Cups Worcestershire sauce
• 1 Cup Liquid Smoke
• ½ Cup Blackstrap Molasses
• 3 Tablespoons Garlic Powder
• 3 Tablespoons Onion Powder
• 3 Tablespoons Sesame Seeds
• 3 Tablespoons Brown Sugar
• 1 teaspoon Red Cayenne Pepper

Directions

• Slice your brisket against the grain into ¼ pieces. Cut off any obvious pieces of fat.
• In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses.
• Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well.
• Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours.
• Place the marinated meat in a dehydrator (I use this one) at 160°F for 6 hours.
• If you do not have a dehydrator, you can set your oven to the same temperature and same time. Make sure your prop the oven open with a wooden spoon or crushed can so the meat can properly dry out. Place the meat directly on the racks. Flip half way through cooking time.
• Leave the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bags. Should be good for 4-6 months.