Randy's Jerky #7 (Teriyaki, Wife's favorite!)

(Link back to Jerky Section)

For 5-lbs of beef, trimmed:

Marinate in:

1.25 C Soy Sauce

1/2 C Worcestershire

1/4 C. Steak Sauce (A-1, L&P, Tabasco)

1-2 ts Kosher or Plain Salt (less if you are marinating longer)

1 ts Garlic Powder

1 ts Onion Powder

1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)

1 ts Black Pepper, freshly ground

1/2 C. Brown Sugar

1/4 C. Honey

1 Tbsp Sesame Oil

2 Tbsp Dry Sherry

1/2 ts ground white pepper

2 ts toasted sesame seeds, crushed or ground

1 "thumb" fresh ginger (about 1" x 1" cube)

2-3 green onions (scallions)

1-2 cloves fresh garlic

Adjust for taste, then add: 1 ts Tenderquick (CURE, for safety and saltiness)

*optional, 1-4 fresh chiles if you want some kick, along with the teriyaki (or use my favorite jerky #2 recipe).

Marinate for 24-36 hours in fridge. On the day of drying: drain for an hour. Before smoking, hang on toothpicks from grid for more drying space (Thanks for the tip, Stogie).
Dry/Smoke for 1-6 hours at 150°.  Use smoke for first 3 total hours, then just dry. Start sampling at 3 total hours until desired dryness, smokiness. I find that 3 total hours of smoke, and about 6 hours of total drying work for me. Depends on thickness of meat and personal tastes.

Favorite woods for jerky are Mesquite OR Hickory mixed in a base of Pecan (I always have pecan in there if I can help it...kinda smoothes things out).  Mesquite & Pecan work best with this recipe...more smokey, less bacon-y.

Enjoy!

Randy