Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Ask a product expert! Click here.

Today we're shipping orders for in-stock items placed August 31. Despite higher order volume, our amazing shipping team continues to ship orders quickly. Recently we opened an additional shipping line that’s reducing processing time, and we've hired 15 new team members in the past 90 days! If you need to contact us, EMAIL is better than phone and if you have questions about your order please check our FAQ page before contacting us. Our phone volume is so high that it’s literally impossible for us to answer calls live now, or return calls quickly. The Hampton showroom is temporarily closed. We greatly appreciate your business as we do our very best to serve you!
Teriyaki Jerky
Posted: August 26, 2016
Active Time
15 minutes
Total Time
2 days

Ingredients:

  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1/2 tsp. ground ginger
  • 2 tbsp. brown sugar
  • 1 garlic clove, crushed
  • 1/4 c. soy sauce
  • 1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

Directions:

  1. 1. In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
  2. 2. Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.
  3. 3. Storing: Cool and cut jerky into 2 to 4" pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.

Author's Notes:

If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Teriyaki Jerky

  • Prep
    15 minutes
  • Total Time
    2 days

Ingredients

  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1/2 tsp. ground ginger
  • 2 tbsp. brown sugar
  • 1 garlic clove, crushed
  • 1/4 c. soy sauce
  • 1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

Directions

  1. 1. In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
  2. 2. Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.
  3. 3. Storing: Cool and cut jerky into 2 to 4" pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.

Author's Notes

If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.

Return to Recipe Index
Return to top
Back to top