Bishop's Teriyaki Beef Jerky

Get ready to savor the bold and irresistible flavors of *Bishop's Teriyaki Beef Jerky*, a homemade snack that perfectly balances savory and sweet with a touch of smoky spice. Made with tender cuts of beef like top round, sirloin, or flank steak, this recipe features a rich marinade of soy sauce, brown sugar, honey, and teriyaki sauce, elevated with hints of garlic, onion, ginger, and a subtle kick of optional red pepper flakes. A splash of liquid smoke lends that signature smoky depth, while slow-drying in a dehydrator or oven ensures the perfect chewy texture. Ideal for on-the-go snacking, camping trips, or satisfying protein cravings, this beef jerky is tastier and healthier than store-bought options. Make a batch today and enjoy a flavor-packed, high-protein treat that will keep you coming back for more!

Nutriscore Rating: 64/100

Prep Time:480 mins

Cook Time:240 mins

Total Time:720 mins

Servings: 6

Ingredients

• 2 lbs Beef (top round, sirloin, or flank steak)
• 0.5 cup Soy sauce
• 0.25 cup Brown sugar
• 2 tbsp Honey
• 0.25 cup Teriyaki sauce
• 2 tsp Liquid smoke
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground black pepper
• 0.5 tsp Crushed red pepper flakes (optional)
• 1 tsp Ginger powder
• 0.25 cup Water

Directions

Step 1

Trim any visible fat from the beef and place it in the freezer for 1–2 hours to firm up; this will make slicing easier.

Step 2

Slice the beef against the grain into thin strips about 1/4-inch thick.

Step 3

In a large mixing bowl, combine soy sauce, brown sugar, honey, teriyaki sauce, liquid smoke, garlic powder, onion powder, ground black pepper, crushed red pepper flakes (if using), ginger powder, and water. Whisk until fully blended to create the marinade.

Step 4

Place the sliced beef in a resealable plastic bag or shallow container. Pour the marinade over the beef, ensuring all pieces are covered. Seal and refrigerate for at least 8 hours, or overnight for the best flavor infusion.

Step 5

Remove the beef slices from the marinade and pat them dry with paper towels. Discard the leftover marinade.

Step 6

Preheat your dehydrator to 160°F (71°C) or set your oven to its lowest temperature.

Step 7

Arrange the beef strips in a single layer on the dehydrator trays or wire racks placed over baking sheets (if using an oven). Make sure the slices do not overlap to allow for proper drying.

Step 8

Dry the beef strips for 4–6 hours, flipping them halfway through if possible. The jerky is ready when it is dry to the touch, slightly pliable, and has an even texture. Avoid over-drying as the jerky can become too brittle.

Step 9

Once finished, let the jerky cool completely. Store in an airtight container or resealable bags. It can be kept at room temperature for up to 1 week or refrigerated for longer shelf life.

Nutrition Facts

Serving size	(1113.2g)

Amount per serving	% Daily Value*
Calories	1915.9

Total Fat 75.5g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 747.1mg	0%
Sodium 5275.3mg	0%
Total Carbohydrate 13.6g	0%
Dietary Fiber 2.6g	0%
Total Sugars 0.8g
Protein 290.2g	0%

Vitamin D 0IU	0%
Calcium 167.6mg	0%
Iron 24.7mg	0%
Potassium 4052.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 61.3%

Carbs: 2.9%