Jerky

High Ridge Teriyaki

Teriyaki Style Jerky

• Sweet
• Tangy
• Smoky

Internal temp

152°F (67°C) before drying

Smoker temp

145-165°F (63-74°C)

What goes in it

• Kosher Salt
• Cure #1
• Brown Sugar
• Ginger
• Garlic Powder
• Onion Powder
• Coarse Black Pepper
• Soy Sauce
• Pineapple Juice
• Sesame Oil
• Rice Vinegar

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef

How it's made

1. Slice meat 1/4" thick against the grain.
2. Mix dry seasonings with soy sauce, pineapple juice, sesame oil, and rice vinegar into a marinade. The sesame oil is what makes it taste like real teriyaki — don't leave it out.
3. Marinate strips for 12-24 hours in the fridge, turning once.
4. Pat dry and arrange on smoker racks.
5. Dry at 160°F for 1 hour.
6. Reduce to 145°F with light smoke for 3-5 hours.
7. The sugar content means these can darken fast — watch the color.
8. Done when strips bend and crack without snapping.
9. Dehydrator method: Skip the smoke — dehydrate the strips at 160°F for 4-8 hours until they bend and crack but do not break. If your dehydrator can not reach 160°F, finish the strips in a 275°F oven for about 10 minutes to reach a food-safe 160°F internal temperature (165°F if using poultry).

Wood

Cherry · Apple