BISHOP'S TERIYAKI BEEF JERKY

Bishop's Teriyaki Beef Jerky image

Provided by bishop916

Categories Meat

Time 6h15m

Yield 1 1/2 lbs after drying, 4-6 serving(s)

Number Of Ingredients 15

Previous Next

1 (1 1/4 ounce) package Hawaiian Luau marinade
1/4 cup cooking oil
1/3 cup apple cider vinegar
1 1/2 cups Pepsi
1 cup teriyaki sauce
2/3 cup Worcestershire sauce
1/2 cup soy sauce
1/2 teaspoon cayenne powder
1/2 tablespoon red pepper flakes
4 tablespoons brown sugar
2 tablespoons honey
1 tablespoon corn syrup
3 lbs sliced carne asada meat (or any suitable red meat)
bamboo skewer (for oven drying)
aluminum foil (for oven drying)

Steps:

Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
Marinade meat strips for 12+ hours.
Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!

Nutrition Facts : Calories 380.7, Fat 13.8, SaturatedFat 1.8, Sodium 5229.4, Carbohydrate 57.4, Fiber 0.6, Sugar 47.1, Protein 8.3