Teriyaki jerky brings a familiar sweet-savory flavor to a homemade snack. The sauce gives the beef its base, honey rounds out the sweetness, and pepper and chili add a gentle kick. Lean eye of round keeps the preparation straightforward.

This recipe is inspired by Grillin With Dad’s teriyaki beef jerky tutorial. Watch how the beef is trimmed and sliced, then use the ingredients and illustrated method below to plan your own batch.

Watch the original video

Video by Grillin With Dad · Watch on YouTube

Skip to: trimming (0:16) · slicing (1:34) · marinade (2:58) · grilling (4:46)

Ingredients

Starting batch: 2 lb lean beef. Marinating: 12–24 hours in the refrigerator. Drying time varies with equipment and thickness.

• 2 lb beef eye of round, trimmed of visible fat and silver skin
• 1 cup bottled teriyaki sauce, plus a little more if needed to coat the beef
• 1 tbsp honey
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tbsp dried minced onion
• ¼ tsp crushed red pepper, or to taste

Equipment: sharp knife, cutting board, covered nonreactive container, saucepan, thin-tip food thermometer, tongs, wire racks, and an indirect-heat smoker or adjustable-temperature dehydrator.

Allergens: check the sauce label; many teriyaki sauces contain soy and wheat.

Your visual recipe guide

Method: Slice, Marinate, Heat, and Dry

1. Trim and slice. Remove visible fat and silver skin. Firm the beef briefly in the freezer if that makes slicing easier. Cut even strips about ¼ inch thick. Slice across the grain for a more tender bite; cutting with the grain gives a chewier texture.
2. Mix and marinate. Whisk the teriyaki sauce, honey, pepper, paprika, onion powder, dried onion, and chili flakes together. Coat the beef, cover, and refrigerate for 12–24 hours. Keep raw meat refrigerated throughout marinating.
3. Heat before drying. Put the beef and marinade in a saucepan; add water as needed to cover the strips. Bring the liquid to a boil, then simmer until the thickest strips reach 160°F internally, checked with a food thermometer. Drain with clean tongs and discard the cooking liquid. This is BULK’s safety addition; the grill temperature shown in the video does not replace an internal-temperature check.
4. Arrange and dry. Blot the heated strips and place them in a single layer on clean racks with gaps for airflow. For the video’s smoker approach, use indirect heat around 180–200°F after the heating step. Alternatively, use a dehydrator that maintains at least 130–140°F, following its manufacturer’s directions. The video’s batch takes roughly four hours; precooking, strip thickness, and equipment can change that, so check early rather than relying on a fixed timer.
5. Check a cooled strip. Let a test piece cool before bending it. Look for a dried interior and a strip that bends and cracks. A soft or wet center needs more drying. Texture checks do not prove shelf stability.
6. Cool and pack. Let the finished jerky cool completely on clean racks before sealing it. Avoid trapping steam in a closed bag. Portion it into airtight containers and refrigerate this home batch; freeze portions you want to keep longer.

Storage: Keep It Cool and Dry

Pack only fully cooled jerky. Keep this batch refrigerated, especially if you prefer a softer finish, and freeze extra portions. Homemade jerky has no verified commercial shelf life; thickness, final moisture, cleanliness, and storage conditions all matter. Discard jerky if you see mold or notice an off smell.

Why the Slice Makes a Difference

Cutting across the grain shortens the muscle fibers, making the finished strips easier to bite through. Keep the thickness consistent so your batch dries more evenly. Try the same marinade with both grain directions to find the chew you enjoy.

Make the Next Batch Your Own

Use the first batch as your flavor baseline. Add more chili for heat or reduce the honey if your bottled sauce is already sweet. Change one ingredient at a time and write down what you used.

Sources and Further Reading

• Original teriyaki jerky video — Grillin With Dad
• How can I make meat or poultry jerky at home? — USDA FSIS
• Jerky and Food Safety — USDA FSIS

Written as an original BULK recipe adaptation after reviewing the video’s English automatic captions. Video and creator credit belong to Grillin With Dad. Illustrations are AI-created.