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sandy's terriyaki beef jerky marinade

Recipe by
Sandy Alley
Appleton, WA

If you like your jerky more or less sweet, salty, smoky, spicy etc. then adjust those ingredient amounts in the next batch. I devised this recipe in 1988 by combining ingredients from many different ones. This doubles easily to cover more beef, and marinating in a vacuum sealer speeds up the process.

yield serving(s)
prep time 10 Min
cook time 8 Hr
method No-Cook or Other

Ingredients For sandy's terriyaki beef jerky marinade

  • 1 tsp liquid smoke, more or less to taste
  • 1 cup kikkoman terriyaki sauce, or your favorite
  • 1/4-1/2 tsp kosher salt
  • 1/4-1/2 tsp fresh ground pepper
  • 6 tblsp brown sugar, more or less to taste
  • 4 garlic cloves, crushed, more or less to taste
  • optional: 1/4-1/2 tsp sweet chili, sriracha, sambal oelek or other (preferably asian) hot sauce. again, more or less to taste
  • about 3 lbs thinly sliced beef

How To Make sandy's terriyaki beef jerky marinade

  • 1
    Combine all marinade ingredients and mix well to dissolve sugar.
  • 2
    Pour over sliced beef in ziploc freezer bag and distribute/massage well into the beef.
  • 3
    Marinate for several hours or overnight, then dry in dehydrator to desired doneness.
  • 4
    Marinate in a vacuum sealer, if possible, otherwise use a freezer ziploc bag, turn and massage thru bag several times and for several hours in refrigerator. I LOVE my STX Chef's Elite vacuum marinator!

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