Oven-Baked Teriyaki Jerky

Oven-Baked Teriyaki Jerky This savory, smoky jerky is infused with a perfect balance of soy sauce, honey, and spices, including a hint of heat from sriracha. The beef is marinated for 24 hours to absorb all the rich flavors before being slow-baked in the oven to a tender, chewy texture. Perfect as a snack or a flavorful addition to your meal prep.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the meat: Trim the fat from the beef and slice it against the grain into thin strips, about 1/8 to 1/4 inch

Step 2

Apply the mustard: Take the 1 tablespoon of mustard and rub it over all the beef slices, making sure it's evenly spread across the meat. Massage the mustard into the slices to ensure full coverage.

Step 3

Season the meat: In a small bowl, combine the smoked paprika, cayenne pepper, onion powder, garlic powder, Osem's onion soup mix, and Smoked All Purpose Seasoning. Sprinkle the seasoning mixture evenly over the mustard-coated beef slices. Massage the seasoning into the meat to ensure full coverage

Step 4

Make the marinated: In a separate bowl, combine the soy sauce, honey, liquid smoke, Osem's onion soup mix, garlic powder, smoked paprika, onion powder, black pepper, ketchup, sriracha sauce (if using), and light brown sugar. Stir until the honey and sugar are dissolved and all ingredients are well combined

Step 5

Marinate the meat: Add the beef slices to the marinated and toss to coat evenly. Let the beef marinate for 24 hours in the refrigerator.

Step 6

Prepare the oven: Preheat your oven to 175°F (80°C) and set it to convection mode. Place a disposable aluminum roaster pan on the bottom shelf of the oven to catch any drips from the jerky as it bakes. The roaster pan should be large enough to cover the area, ideally about two or three times the size of a 9x13-inch pan.

Step 7

Hang the jerky: After marinating, hang the beef strips on the oven rack using toothpicks or skewers, ensuring the strips don't touch each other for even drying

Step 8

Bake the jerky: Bake the jerky for 2 hours at 175°F, checking periodically for the desired dryness. The jerky should be firm, dry, but still slightly flexible when bent.

Step 9

Cool & Store: Allow the jerky to cool completely before storing it. It will keep for 3-4 days at room temperature or up to 2 weeks in the refrigerator.