Teriyaki Beef Jerky

Recipe View 5 mins In a large bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce until the sugar is mostly dissolved. (5 minutes)

Recipe View 3 mins In a food processor or blender, combine the pineapple and garlic. Process until a smooth puree forms. (3 minutes)

Recipe View 0 mins Pour the pineapple-garlic puree into the bowl with the teriyaki mixture; stir to combine thoroughly. Transfer the marinade to a large resealable plastic bag.

Recipe View 5 mins Add the beef strips to the bag, ensuring each piece is fully submerged in the marinade. Squeeze out any excess air, seal the bag tightly, and massage the marinade into the beef. (5 minutes)

Recipe View 8 hrs Refrigerate the bag for at least 6 hours, or preferably overnight, to allow the flavors to penetrate the beef. (6-8 hours)

Recipe View 30 mins Preheat your smoker to a consistent temperature between 225°F and 250°F (110°C to 120°C). Ensure proper ventilation. (30 minutes)

Recipe View 0 mins Remove the beef strips from the marinade, allowing excess marinade to drip off. Discard the used marinade.

Recipe View 10 mins Arrange the beef strips in a single layer on the smoker racks, ensuring they are not touching. This promotes even drying and smoking. (10 minutes)

Recipe View 7 hrs Smoke the beef for 6 to 8 hours, or until the jerky reaches your desired level of dryness and chewiness. The jerky should be pliable but not brittle. Monitor the temperature and smoke level throughout the process. (6-8 hours)

Recipe View 0 mins Once the jerky is ready, remove it from the smoker and allow it to cool completely on a wire rack. This prevents moisture from condensing and softening the jerky.

Recipe View 0 mins Store the cooled jerky in an airtight container in the refrigerator. Properly stored, it will last for several weeks.