Teriyaki Ground Beef Jerky

How many different flavors of jerky can we come up with? This one is for our Teriyaki Jerky and it’s fabulous!

The trick to this one is that you need to eat it up quickly.  The Teriyaki flavor of the jerky diminishes after a few days to almost non-existent after a week.  Funny, ours never lasts long enough to have the flavor die out though –  in those first few days after it’s made, it is so delicious that it disappear before we know it!

Check out my original recipe – Homemade Ground Beef Jerky


2 lb Ground Beef – 90% lean or better
8 TBSP Sake Wine
5 TBSP Soy Sauce
1 Finely Chopped Fresh Jalapeno (remove seeds)
4 TBSP Honey
2 tsp fresh ground Black Pepper
2 tsp Chili Powder
1 tsp Ground Ginger
1 tsp Garlic Powder
1/2 tsp Curing Salt

First thing you need to do is to pour the sake, soy sauce, and chopped jalapeno into a small saucepan and mix to combine. Heat the mixture to below a simmer and allow to reduce approximately 80% (around 20 minutes), stirring very frequently. Make sure to reduce fully or your jerky will turn out brittle.  Do not allow the sauce to burn to the bottom of the pan.  After reducing, strain to remove jalapeno from sauce.

Next you need to mix the reduced sauce with all the remaining spices into a large bowl and stir together. Add the ground beef into the sauce bowl and get in there with your hands to mix the meat and the sauce together thoroughly. Mix a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.


Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.

Extruding ground beef jerky

If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.


Dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 1-2 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

That’s it, how hard was that? I hope you like it! Enjoy!


5 responses to “Teriyaki Ground Beef Jerky

  1. George

    May 17, 2014 at 2:49 am

    havent tryed yet

  2. lin

    December 17, 2014 at 5:05 pm

    can use something else besides sake wine..?

    • offthecuttingboard

      December 17, 2014 at 5:47 pm

      If you are looking for a non-alcohol substitute, you can try mixing 1/2 white grape juice with 1/2 rice vinegar. I have never tried this.

    • Tad Brockus

      March 21, 2017 at 12:46 pm

      I tried cooking wine tell you later how it comes out

      • Tad Brockus

        March 22, 2017 at 1:17 am

        It tastes awesome will make again


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