Teriyaki Beef Jerky In a Smoker

Teriyaki Beef Jerky

Course: Jerky

Cuisine: American 

Keywords: Beef Jerky, Jerky, Teriyaki Jerky

Type: Beef Jerky

Flavor: Savory

Prep Time: 15 Minutes

Cook Time: 4 Hours 45 Minutes

Total Time: 5 Hours 0 Minutes


  • Smoker 
  • Strainer
  • Meat Slicer


1  lb Eye of Round
½  Cup Teriyaki Sauce
1 tsp Garlic Powder
½ tsp  Onion Powder
½ tsp salt
2 tsp Black Pepper
1 tbsp Hickory Liquid Smoke (Optional – I smoked with Hickory)


Step 1: Trim all visible fat from the beef and place in the freezer for an hour or two to partially freeze.
Step 2: While the meat is in the freezer, combine marinade ingredients in a mixing bowl and blend with electric frother
Step 3: Remove the meat from the freezer and slice ⅛-¼” strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
Step 4: Add sliced beef to the mixture in the ziplock bag or covered container and marinate for 6-24 hours in the refrigerator.
Step 5: After the meat has finished marinating, remove from the refrigerator and strain excess marinade in a colander and pat dry with paper towels.
Step 6: Dry with your favorite jerky making method. I used my pellet smoker with hickory chips and dried for 4 hours at 175F. Lay strips out in a single layer on the rack of the smoker.
Step 7: The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.
Step 8: Once the jerky is done, transfer to a ziplock bag or sealed container and place in the refrigerator for up to 1 month. 


  • Use curing salt and/or other techniques to extend the life of the jerky

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