This recipe works great with whole cut meats. You can use, pork, beef, turkey, or wild game such as venison, Elk, Moose, etc. In our house, it’s venison that is always used for this recipe. Begin by freezing the meat so that it is partly frozen this will help to get consistent thin slices. Slice the meat thin and according to the type in the direction that is best for tender jerky (i.e. with or against the grain).
- 2-3 lbs of meat sliced thin
- 1 ½ tsp of Tender Quick Salt per pound of meat
- ½ cup of Allegro Seasoning or Allegro Game Tame (either works fine)
- ½ cup of gluten-free soy sauce
- ¼ cup of water
- 2 tablespoons of sweet rice wine or rice vinegar (they’re the same thing)
- 1 Tbsp and 2 tsp of brown sugar
- ¼ cup of sugar
- 1 ½ tsp garlic powder
- 1 ½ tsp of ginger powder
Prepare meat as stated above and allow to thaw. Next, combine ingredients 4 – 10 in a small saucepan and bring to a boil stirring constantly. Next, add Allegro Seasoning to Teriyaki sauce and allow to cool. Drain and rinse meat in a colander and pat dry. Place meat in a zip top bag and coat with Tender Quick Salt. Then add Teriyaki marinade and allow to marinate for 24 hours. Finally, place meat in a dehydrator and dehydrate overnight about 6-8 hours depending on how dry you want your jerky. After the meat has been dehydrated place in a 170-degree oven for 30 – 45 minutes. Package meat in zip-top bags and refrigerate or freeze jerky that will not be eaten in 2-3 days.