Spicy Teriyaki Beef Jerky
courtesy of Laurie Ann March

When I first bought a food dehydrator and tried my hand at making beef jerky. After much trial and effort I finally came up with a method that works flawlessly.

Ingredients
1 pound of thinly sliced, lean beef (I use flank steak)
1 tbsp freshly grated ginger
1 tbsp red chillies
1/2 cup Teriyaki sauce
1/4 cup dark soy sauce

Method
Cut meat into 2 inch by 5 inch pieces about 1/4 inch thick. Mix the remaining ingredients together in a shallow pan. Place meat in the pan turning to coat with the marinade. Refrigerate for 24 hours.

Drain the meat. Meanwhile place parchment paper sheets on the drying trays of your dehydrator. Place strips about 1 inch apart on the trays. Dehydrate at 155º F to 160º F for 8 to 15 hours checking periodically. Jerky will be done when the meat is dry and cracks easily when bent.

Adjust the marinade recipe to suit your tastes. Use liquid smoke for a more traditional jerky. Experiment and have fun.

© 2003 Laurie Ann March - courtesy of Outdoor Adventure Canada
use without the author's written permission is prohibited.