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Teriyaki beef jerky gets its savoury-sweet character from coconut aminos instead of soy — a marinade of garlic, cumin, cinnamon, and salt that soaks three pounds of flank steak overnight. Whether the dehydrator or a 170°F oven does the drying, the result is chewy, travel-proof protein with no preservatives. It's the snack that outlasts every road trip.
Pro Tips
- Slice the beef into ¼-inch-thick strips about 2 by 3 inches, with the grain — with-grain strips stay chewy and intact, while against-grain strips crumble.
- Partially freeze the meat for half an hour before slicing; firm beef cuts into even strips a knife can actually manage.
- Warm the marinade for 30 seconds in the microwave or on the stovetop before adding the meat — heat wakes the spices up into the liquid.
- Dry until a strip bends and cracks without snapping: 4–8 hours in a dehydrator, about 12 hours at 170°F in the oven, depending on humidity and the meat's fat content.
- Cool the jerky in an open container before sealing — trapped warmth creates condensation, and condensation means mould.
Frequently Asked Questions
Do I have to use coconut aminos?
No — wheat-free tamari is the listed alternative and works measure-for-measure. Coconut aminos is just the soy-free option that leans closest to teriyaki.
How do I store homemade beef jerky?
Cool it uncovered first, then seal and keep it in the refrigerator or freezer — with no preservatives or chemicals, it needs cooler temperatures for long-term storage.
Which cut makes the best jerky?
Flank steak, London broil, or beef heart, as listed — all lean. Trim every bit of visible fat, because fat is what goes rancid first.
How do I know when the jerky is done drying?
When a strip is dry and rubbery throughout and bends without moisture beading at the surface. Under-dried jerky feels damp inside and won't store safely.
Recipe Card
Ingredients
Method
- 1. Carefully slice beef into ¼-inch-thick slices about 2 inches by 3 inches with a knife or mandolin.
- 2.
- Whisk remaining ingredients together in a bowl big enough to marinate meat.
- 3. Microwave for 30 seconds or warm on the stovetop to activate spices.
- 4.
- Place meat in marinade and refrigerate for 8 hours or overnight.
- 5. Dehydrate on medium-high for 4–8 hours or cook at 170 degrees in oven for 12 hours until meat is dry and rubbery (time will vary depending on humidity and the fat content of the meat).
- 6.
- Remove jerky and cool in an open container to allow drying to continue.
- Once cooled, seal container and store in refrigerator or freezer. Jerky can be kept at room temperature, but should be stored long term in cooler temperatures, as there are no preservatives or chemicals to prevent molding.
