Very Teriyaki Beef Jerky Recipe

INGREDIENTS

·  Ingredients:

·  Ä 5lb Brisket (äs leän äs possible)

·  2 Cups Soy Väy Veri Veri Teriyäki Säuce

·  2 Cups Soy Säuce

·  2 Cups Worcestershire säuce

·  1 Cup Liquid Smoke

·  1/2 Cup Bläcksträp Molässes

·  3 Täblespoons Gärlic Powder

·  3 Täblespoons Onion Powder

·  3 Täblespoons Sesäme Seeds

·  3 Täblespoons Brown Sugär

·  1 teäspoon Red Cäyenne Pepper

INSTRUCTIONS

1.  Slice your brisket ägäinst the gräin into 1/4″ pieces. Cut off äny obvious pieces of fät.

2.  In ä lärge mixing bowl, combine the Worcestershire, soy, teriyäki, liquid smoke, änd molässes.

3.  Next, ädd the gärlic powder, onion powder, brown sugär, änd sesäme seeds to the mixture. Combine well.

4.  Täke your slices of brisket änd drop into the märinäde. Cover änd refrigeräte for 24 hours.

5.  Pläce the märinäted meät in ä dehydrätor (I use this one) ät 160°F for 6 hours.

6.  If you do not häve ä dehydrätor, you cän set your oven to the säme temperäture änd säme time. Mäke sure your prop the oven open with ä wooden spoon or crushed cän so the meät cän properly dry out. Pläce the meät directly on the räcks. Flip hälf wäy through cooking time.

7.  Leäve the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bägs. Should be good for 4-6 months.

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