One of our family’s favorite snacks to bring along on long car trips is teriyaki jerky! It’s satisfying, doesn’t make a big mess, and everyone loves it. However, it can also be very PRICEY, which is why we tend to save it for special occasions rather than having it as an everyday treat. But I recently came across a great recipe for making beef jerky in your oven, so I HAD to give it a try! As it turns out… making your own jerky at home is super simple! It does take patience though, because it marinates over night and then needs to cook for 4 hours.
So next time your family takes a road trip, a little bit of planning can pay off big time in delicious (and affordable) beef jerky for everyone!
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Homemade Teriyaki Jerky
adapted from Saved by Grace
- 2.5lb lean roast (or London broil)
- 1-½ C. low-sodium soy sauce
- ½ C. pineapple juice
- ½ C. brown sugar
- 1 Tbsp grated ginger
- 2 Tbsp lemon juice
- 2 Tbsp toasted sesame oil
- ½ tsp black pepper
- dash of garlic powder
- dash of onion powder
When you’re ready to start making your jerky, stick your roast in the freezer for 15-30 minutes for a quick freeze. This will make it much easier to slice into thin pieces! While your meat is in the freezer, combine the soy sauce, pineapple juice, brown sugar, ginger, lemon juice, sesame oil, pepper, and garlic and onion powders in a large bowl and whisk to combine.
Once your meat has firmed up in the freezer, remove it and trim all the visible fat from the exterior (this will keep your jerky from going rancid.) Slice the roast into thin strips. You’ll want your strips to be pretty thin, but not thin enough that they fall apart. Place the strips into the bowl with your marinade, cover the bowl, and place in the refrigerator overnight.
The next day, soak a dozen or so skewers in water for a half hour, to prevent them from burning in the oven during the cooking process. When your skewers are ready, drain the marinade off your meat and discard it.
To prep your oven, position one rack as low as possible, and place a cookie sheet to catch any drippings. Position the other rack at the highest position in your oven, and then preheat your oven preheat to 170 degrees, or to the “Warm” setting if you have one.
Note: I had originally wondered if I could make this using my food dehydrator, but I found out that unless you have a professional-grade food dehydrator, it probably doesn’t get hot enough to bring the meat up to a safe temperature. So if you’re not sure, better stick with the oven!
Spear your marinated meat strips onto the skewers, so that the pieces are hanging by one end with a couple of inches in between them. I was able to fit about four strips per skewer.
Then, place the skewers directly onto the top rack in your oven, allowing the meat strips to hang above the cookie sheet. Close the oven door and let the meat cook for 4 to 4.5 hours, depending on how thick your strips are. The jerky is done when it is completely dry, and very firm to the touch. Homemade jerky can be stored in the fridge for about a week.
This jerky is so flavorful! Everyone who tried it said it was up there with the best jerky they’ve ever had. If you or your family are jerky fans, I hope you’ll give it a try!