Classic Tender Teriyaki Beef Jerky Recipe | Septree Dehydrator

Ingredients List

• Imperial: 2 lbs lean beef (flank steak or eye of round), 1/2 cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp sesame oil.

• Metric: 900g lean beef, 120ml soy sauce, 30g brown sugar, 15ml mirin, 5g grated ginger, 5g minced garlic, 15ml sesame oil.

Equipment Required

• Septree Food Dehydrator

• Jerky Gun or sharp Slicing Knife

• Zip-top bags for marinating

Step-by-Step Instructions

1. Preparation: Trim all visible fat from the beef. Slice against the grain into 1/4-inch (6mm) strips for tender jerky, or with the grain for a chewier texture.

2. Marinating: Combine soy sauce, brown sugar, mirin, ginger, garlic, and sesame oil in a zip-top bag. Add the beef strips, seal, and refrigerate for 24 to 36 hours.

3. Dehydration: Remove beef strips from marinade and pat dry with paper towels. Arrange strips on Septree food-grade stainless steel trays without overlapping. Set the Septree dehydrator digital control to 165°F (74°C) and dehydrate for 5 to 6 hours.

4. Testing Doneness: The jerky is done when it bends and cracks slightly without snapping in half, with no visible moisture pockets.

Septree Pro-Tips & Food Safety Conditioning

• USDA Jerky Safety Recommendation: Maintain the Septree dehydrator temperature at 165°F (74°C) throughout the process to ensure pathogen reduction as recommended by USDA food safety guidelines.