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Been looking for an opinion on a teriyaki marinade I found and want to make and joined this forum to see if I might find one...

This particular marinade calls for 1 tsp of ground ginger. Well, I don't have any and don't particularly care for the spice. I was either going to leave it out all together or maybe subsititute it with cinammon. Any thoughts on that?

My other question was that the recipe calls for soy sauce rather than teriyaki itself. I figured I would go ahead and just use teriyaki, but wanted to see if anyone has tried a marinade with either and which one came out better.

Thanks for any insight.
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I use this recipe ALL the time. I have substituted teriyaki for the soy and it does make a big difference. I liked it, but most of the people I sell to like the regular recipe with additional garlic or black pepper or jalapeno pepper sprinkled on just prior to going in the smoker.

Beef and Game Jerky
Marinade/Brine in
1/3 cup sugar
¼ cup salt (I use tenderquick)
2 cups soy sauce
1 cup water
1 cup red wine
½ tsp. onion powder
½ tsp. pepper
½ tsp. garlic powder
½ tsp. Tabasco sauce
Trim all fat from meat. Slice meat with the grain about ¼” thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. I go 24-36 hours.
Remove from brine and allow to air dry on racks without rinsing. If you want heat / spicy, sprinkle on meat before smoking. Smoke for 8 to 10 hours, depending on how dry you like the jerky. Use 3 to 5 oz of Hickory, apple or oak in the early stages of the drying cycle. I usually start out about 140 - 150 degrees for a couple hours opening door a couple times to let excess moisture out and then go up to 180 - 190 to finish off. I don't think you will be disappointed. Basic recipe is from the Luhr-Jensen Little chief cookbook.

This will do approx 4-5 pounds of meat. Save what you dont use for next time.
I am a little biased on the subject of store bought terriyaki sauces because of all the ingredients in many of them. I married my lovely wife 32 years ago at the ripe old age of 19. My wife is Japanese so I have gotten used to making "traditional" home style terriyaki for a while. Saltiness seems to come through stronger than sweetness in marinades so it makes sense to me that the ratio of sugar to salt needs to be high. Our simple family home recipe is as follows:

1 cup sugar
1 cup soy sauce
a little "mirin"- up to 1/4c (can sub. wine) to taste
a clove of garlic or so, to taste
ginger - to taste

Thats it! There are a myriad of variables to build the sauce to taste. The base is always the same for the old family style sauce though - 1 part sugar and one part soy sauce. This makes a very sweet thick sauce.

By the way "mirin" is pronounced "me-'ning". It is a rice wine product found in the oriental section at the store. The wine component can be omitted altogether if desire.

Hope this helps.


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