Great Teriyaki Jerky


1 ½ pounds of London broil, ground round or venison
4 ounces teriyaki sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepeer
1 tablespoon brown sugar
1 teaspoon ground ginger
½ cup orange juice (pineapple juice may be substituted)
½ teaspoon black pepper (give or take depending on your preference for pepper)
½ teaspoon salt (optional)
3 ounces molasses
4 ounces soy sauce


Mix all ingredients thoroughly in a large plastic or ceramic bowl. Add meat and ¼ cup of water, making sure that the meat is completely submerged. Cover the bowl with a lid or suitable wrapping and refrigerate for 18 to 24 hours, stirring occasionally. Remove meat from the marinade and dab with paper towel to ensure that all excess moisture is removed. Cook in conventional oven at 175 degrees, turning after 3 hours and removing between 5 and 6 hours, depending on preferences for hardness. If using a food dehydrator, assume drying time to be in the 5 to 8 hour range.

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