Homemade Teriyaki Beef Jerky: A Step-by-Step Guide

Jul 7, 2022 | meat, Recipes

Looking for the ultimate snack to fuel your next adventure? Look no further than homemade teriyaki beef jerky! Not only is this savoury treat low in fat and high in protein, but it’s also free of preservatives and nitrates, making it a healthier choice than store-bought jerky. And the best part? It’s easy to make! Follow the step-by-step recipe for a mouthwatering, protein-packed snack that will satisfy your cravings and keep you going strong. This is my go-to recipe for homemade teriyaki beef jerky, and I’m sure it will be yours too.

How To Make Teriyaki Beef Jerky Marinade

The first step in this Teriyaki Beef Jerky recipe is to make the Teriyaki marinade. Start with soy sauce or gluten-free tamari (that’s what I used), add some sugar, rice or white wine vinegar, and a bit of water. Bring all of that to a boil, and cook it for about two and a half minutes. Next, take the Teriyaki marinade off the heat and let it cool to room temperature. If you’d like, you can add one teaspoon each of puréed ginger and garlic to the marinade as it is cooking. The measurements are in the recipe at the bottom of the page.

Preparing Beef For Jerky

In total, you want about one pound or 454g of beef. You can use sirloin or inside round. You want a lean cut of meat for jerky because the fat won’t dehydrate and will potentially go rancid. Slice the beef into thin strips (1/4 to 1/2 mm) across the grain to shorten the muscle fibres making the meat less tough. Once the beef is all sliced, put it in a medium bowl.

Marinating the Beef for Jerky

Pour the cooled Teriyaki Marinade over the beef and add about half a teaspoon of black pepper. Mix the meat and pepper into the marinade to ensure all the meat is coated. Cover the bowl with plastic wrap and put it in the fridge. The meat should marinate for a minimum of two hours, but it can go as long as twenty-four hours.

Dehydrating The Teriyaki Beef Jerky

Once the meat has had time to marinate, remove it from the marinade shaking off the excess. Place the marinated beef in a single layer onto the racks of a dehydrator. Turn the dehydrator to 150°f – 160°f. Assemble the dehydrator and dehydrate the beef for two to three hours or until the meat is dry and chewy but not brittle. Store the beef in the fridge in an airtight container or ziplock bag for up to a month. I’m sure you can dehydrate the jerky in your oven though I’ve never done that. But, I would imagine that if you turn your oven to the lowest possible setting, lay the jerky on wire racks and cook it for an hour or two, it should be fine. You can also dehydrate the Teriyaki Beef Jerky in a smoker, as I demonstrate in this post.


After trying this homemade teriyaki beef jerky, you may find it hard to resist the sweet, salty, and savoury flavours that make it so addictive. In fact, you may find yourself finishing the entire batch in just a few days! But if you can resist temptation, this jerky will last in the fridge for about a month. Not only is this recipe a delicious snack, but the teriyaki marinade is also perfect for grilling up salmon, pork, or chicken. And if you’re looking to make your own jerky at home, be sure to check out the dehydrator that I use and recommend. It’s a reliable and easy-to-use appliance that will help you create the perfect homemade teriyaki beef jerky every time.

Teriyaki Beef Jerky

Are you going for a hike in the woods? A long car ride? What's better for a trip like that than some homemade Teriyaki Beef Jerky? This recipe is easy to follow, and gives you a delicious treat at the end.
Prep Time: 15 minutes
Cook Time: 3 hours
Marinade: 2 hours
Total Time: 5 hours 15 minutes
Course: Marinade, Snack
Cuisine: Canadian, Japanese
Keyword: Beef Jerky, Beef Recipes, Jerky, Teriyaki
Servings: 6 servings
Author: Chef Ben Kelly
Cost: $10



Teriyaki Marinade

  • 1/4 cup soy sauce or gluten-free tamari
  • 2 tbsp sugar
  • 1 tbsp rice vinegar
  • 2 tbsp water


  • 1 lb inside round steak or sirloin steak
  • 1/2 tsp black pepper


Teriyaki Marinade

  • Combine the soy sauce, sugar, rice vinegar, and water in a medium pot.
  • Bring the ingredients to a boil on high heat. Boil for two and a half minutes.
  • Remove the pot from the heat and let it cool to room temperature.


  • Slice the beef across the grain into thin strips about a quarter to half a centimetre thick.
  • Put the sliced beef in a medium bowl, and add the room temperature teriyaki marinade and the black pepper. Mix well.
  • Cover the bowl and put it in the fridge for two to twenty-four hours.
  • Remove the jerky from the bowl shaking off any excess marinade. Place the beef in an even layer on the racks of a dehydrator.
  • Assemble the dehydrator and turn the heat on to 150°f to 160°f.
  • Dehydrate the jerky for two to three hours or until it is dry and chewy but not brittle.
  • Store the jerky in an airtight container or ziploc bag in the fridge for up to a month.


If you’d like you can add a teaspoon each of puréed garlic and ginger to the marinade while it’s cooking. 
Tried this recipe?Let us know how it was!


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