This is so easy to make and sooo freaking good that I really want to keep it a secret so folks can be impressed LOL. I don't care for the flavor or the strong taste of most teriyaki makers sell so I found a recipe online that has a more subtle sweet flavor. Honestly, I still don't like it I'm not a teriyaki fan at all but I make it for others frequently. But listen. Add some Hot Whang to this and you got yourself some badass jerky! Sweet and hot with amazing flavor!
1/2 cup reduced sodium soy sauce
1/2 cup mirin
2 Tablespoons (sugar as per original recipe) of good quality honey is what I use. (An extra TBS or more won't hurt either).
Combine ingredients in a saucepan. Stir mixture well. Put it on Medium heat and bring to a boil. Turn down heat to low and simmer for a couple of minutes. Stop heat and allow to cool.
Now as I recall this will handle at least 3-4lbs of beef. You can easily double the recipe for more meat.
I add the appropriate amount of Tenderquick (1/2 Tablespoon per pound of beef) to the teriyaki sauce and stir. Poor over meat in container and mix well. Cover and place in fridge for about 48 hours. I open the container and with a gloved hand, remix everything 2-3 times a day. It will likely be fully cured after 24 hours but the flavor intensifies if you let it go longer. I suggest 48 hours.
Take the beef strips out of the cure solution and place on a rack. Dust liberally with Mad Hunky Hot Whang! Flip meat over and repeat.
I cold smoke my jerky with the Amazen tube smoker http://www.amazenproducts.com/SearchResults.asp?Cat=12
for about 4 hours and then transfer the meat to my dehydrator until finished.
Next time I do it I will take pics. This is seriously some killer jerky. Sweet with just the right amount of kick! Keeps you coming back for more
1/2 cup reduced sodium soy sauce
1/2 cup mirin
2 Tablespoons (sugar as per original recipe) of good quality honey is what I use. (An extra TBS or more won't hurt either).
Combine ingredients in a saucepan. Stir mixture well. Put it on Medium heat and bring to a boil. Turn down heat to low and simmer for a couple of minutes. Stop heat and allow to cool.
Now as I recall this will handle at least 3-4lbs of beef. You can easily double the recipe for more meat.
I add the appropriate amount of Tenderquick (1/2 Tablespoon per pound of beef) to the teriyaki sauce and stir. Poor over meat in container and mix well. Cover and place in fridge for about 48 hours. I open the container and with a gloved hand, remix everything 2-3 times a day. It will likely be fully cured after 24 hours but the flavor intensifies if you let it go longer. I suggest 48 hours.
Take the beef strips out of the cure solution and place on a rack. Dust liberally with Mad Hunky Hot Whang! Flip meat over and repeat.
I cold smoke my jerky with the Amazen tube smoker http://www.amazenproducts.com/SearchResults.asp?Cat=12
for about 4 hours and then transfer the meat to my dehydrator until finished.
Next time I do it I will take pics. This is seriously some killer jerky. Sweet with just the right amount of kick! Keeps you coming back for more
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