JERKY RECIPES · FROM THE VIDEO TO YOUR KITCHEN
Teriyaki Beef Jerky: A Step-by-Step Photo Recipe
Six steps. Real frames from the source video. Sweet-savory homemade jerky.
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 photo 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.
How to make teriyaki beef jerky
Step 1: Trim the beef
Choose lean eye of round and remove visible exterior fat and silver skin. The leaner, more even pieces make it easier to produce a consistent batch.
Step 2: Slice evenly across the grain
Cut strips about ¼ inch thick. Slice across the grain for a more tender bite, or with the grain for more chew. Keep the thickness consistent so the strips dry at a similar rate. Briefly firming the beef in the freezer can make slicing easier.
Step 3: Mix the teriyaki marinade
Whisk the teriyaki sauce, honey, black pepper, smoked paprika, onion powder, dried minced onion, and crushed red pepper together. The amounts in the ingredient list are BULK’s suggested starting proportions; the video does not measure every ingredient.
Step 4: Coat and refrigerate
Place the sliced beef in a food-safe bag or covered nonreactive container. Add the marinade and turn the pieces until coated. Refrigerate for 12–24 hours; never marinate raw beef on the counter.
Step 5: Heat safely, then arrange and dry
Before drying, heat the marinated beef to 160°F internally, measured with a thin-tip food thermometer. One wet-heat approach is to bring the beef and marinade to a boil in a saucepan, adding water to cover as needed, then simmer until the thickest strips reach 160°F. Drain using clean utensils and discard the used liquid. This is BULK’s USDA-based addition and is not demonstrated in the video. Arrange the heated strips on clean wire racks in a single layer, leaving gaps for airflow. For the source video’s smoker approach, use indirect heat around 180–200°F. The creator’s batch takes about four hours; thickness, equipment, and the added heating step change timing, so check early.
Step 6: Check the texture, cool, and store
Cool a test strip before bending it. Look for a dried interior and a strip that bends and cracks; continue drying if its center is wet. Appearance alone does not establish shelf stability. Cool the entire batch fully on clean racks before sealing it, refrigerate the finished jerky, and freeze extra portions. BULK does not use the video’s warm sealed-bag steam rest for storage.
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.
Love Teriyaki? Try BULK’s Ready-to-Eat Version
When you want the sweet-savory flavor without making a batch, explore BULK Teriyaki Brisket Beef Jerky. It’s a convenient way to enjoy teriyaki jerky between homemade batches.
Browse all jerky recipes for your next kitchen project.
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. Each photograph is a still captured from the credited source video; timestamp links identify the original moment. This is an original BULK adaptation, not a verbatim transcript.
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