This Spicy Teriyaki Beef Jerky is a nice tasting jerky. I got the recipe from another blog called FOODjimoto.
This was my first time using mirin, a sweet Japanese cooking wine, when making jerky. I have seen it in a couple recipes and finally got around to trying it.
I am more of a spicy jerky kind of guy rather than a sweet jerky fan. This wine, along with the sugar, was a little too sweet for my taste, but a couple friends did like the recipe. If I were to make this again, I would use less of the wine and sugar and more spices.
The recipe that was posted on their website was for 2.5 pounds of jerky. I cut that in half since I typically make only 1 pound of jerky at a time. (That way if it doesn’t turn out that great, I don’t feel bad about not eating it all)
After you have made jerky for a while you will find the ingredients to stay away from. Everyone is different, I am not a big fan of honey or sugar in jerky, yet loads of people LOVE IT! Find what you like and stick with it.
If you do like sweet jerky I would recommend giving this recipe a try. I used my favorite cut of beef, top round, for this recipe. If you want a little more kick, add a little more jalapeno and red pepper as this recipe as posted is not that spicy. Let me know how you like it!
For more in depth directions on making jerky, visit my Jerky method page.
- 1 lb Top Round - Milanesa
- ½ cup soy sauce
- ½ cup sugar
- ½ cup mirin
- 1 tsp red pepper
- 1 tsp black pepper
- ½ tsp grated ginger
- ½ tsp grated garlic
- ½ chopped jalapeno pepper
- Add soy sauce, sugar, mirin, red pepper, black pepper, ginger, garlic, and jalapeno pepper to a blender and mix until the sugar has dissolved
- Place slices of top round milanesa in the marinade and set in the refrigerator for 4-12hrs.
- After meat has finished marinating, remove from the marinade and pat dry with paper towels.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for about 3 hours at 160 degrees.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.