Miso Beef Jerky recipe provided by the Certified Angus Beef® brand.

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Miso Beef Jerky

Yield 16 - 18 pieces
Cuisine: American
Category: Appetizers
Miso brings a depth of flavor and plenty of umami to this subtle, yet delicious, jerky marinade. Ask your butcher to do the raw cutting for you. Or, if you have advanced knife skills, cut it yourself. Freeze the whole piece one hour before slicing. Have a dehydrator? Skip step 3.
Prep Time
30 mins
Other Time
12 hrs
Cook Time
5 hrs
Total Time
17 hrs 30 mins
  • 1 1/2 pounds Certified Angus Beef ® eye of round, sliced with the grain 1/8-inch thick, 2 to 4-inches wide
  • 1/4 cup white miso paste
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  1. In a small bowl, mix together miso, mirin, soy sauce, rice vinegar and brown sugar; pour into a zipper-locking plastic bag.
  2. Add sliced eye of round to bag, removing most air as you close the bag, making sure marinade evenly coats each slice; refrigerate overnight.
  3. Preheat oven to 175°F. Remove beef from marinade, pat dry and discard marinade. Place pieces on a wire rack on a sheet pan. Dehydrate in oven, 2 hours. Remove tray from oven, flip each piece over and dehydrate 2 to 2 1/2 more hours until there is no moisture on surface of beef.
  4. Food dehydrator: place in a food dehydrator at 160°F for 2 hours, reduce heat to 155°F and dehydrate 2 1/2 to 3 more hours, flipping halfway through.
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