Teriyaki Beef Jerky
Teriyaki Beef Jerky
KEEP SCREEN ON
Preparation Method
To make ginger juice:
- Lay a clean kitchen towel on surface.
- Using the fine side of a grater, grate ginger onto towel.*
- Gather corners of towel and squeeze ginger juice into small bowl, wringing firmly.
- Measure 2 tablespoons; set aside.
- Discard ginger pulp.
To marinade:
- Combine ginger juice, pineapple juice, soy sauce, brown sugar, salt and pepper in 2-quart plastic bowl with sealable lid.
- Submerge all meat in marinade.
- Cover with lid and shake to coat meat well.
- Place in Sub-Zero refrigerator and marinate for 8 hours or overnight.
To dehydrate:
- Lay strips of meat over surface of 2 or 3 Wolf dehydration racks.
- Discard marinade.
- Position oven racks at rack positions 1, 3 and 5.
- Place prepared racks of meat in Wolf oven.
- Place door stop on door latch.
- Touch or turn oven to Dehydrate*** at 140°F for 6 to 7 hours, turning jerky over after 1 1/2 hours.
- Continue to dehydrate or until meat is dry to the touch.
- Remove from oven, cool and place in airtight container.
*To use the food processor: Cut ginger into 1/2-inch pieces and place in small food processor. Process until ginger is coarsely chopped. Continue as above to squeeze out juice.
**To make slicing easier, slightly freeze meat before slicing.
***Follow the Wolf oven’s Use and Care guide to prepare the oven for dehydration.