Hello I’m Chef Sky from Infuzed Cookin. Welcome to my Colorado kitchen.
Today we are going to talk about- How to Make Infused Teriyaki Beef jerky-Ninja Grill
This easy method is a great way to make Infused Teriyaki Beef Jerky. In this video you will find out why the Ninja Grill works great for infusing Beef Jerky through dehydration, what you will need from your kitchen, and how to successfully make infused Teriyaki beef jerky using the Ninja Grill.
Thank You. Let’s get Infuzed.
Why the Ninja Grill works great for infusing Beef Jerky through dehydration:
Jerky is a great way of preserving meat for storage and travel. This method of preserving food was used by Native Americans because it’s is easy to store and packs well on long journeys.
The first methods used to make jerky was by drying meat in the open air or by sunlight. Mass-produced jerky today is dried on a metal rack in a smokehouse slow-cooking the meat at a low temperature. Making jerky at home the meat is dried by using a low heat source, like the Ninja Grill oven or food dehydrator.
Fact: Dried meat is a great way of preserving meat so the meat can be stored for long periods of time.
Chef’s notes: Dehydration in the Ninja Grill takes about 4 to 6 hours for the meat to be cured and ready to eat depending on the thickness of the cut.
What You Will Need to Make Infused Teriyaki Beef Jerky
The main ingredients in beef jerky are very simple. Beef jerky usually only contains beef, salt, sugar and seasonings or spices. The process of making beef jerky starts with slicing large cuts of meat into smaller strips. Then, the meat is marinated in the mixture for a long period of time.
Fact: To infuse Beef Jerky with Cannabis we need to add some MCT oil so the cannabis will have something to bind too in the marinating process.
Ninja Grill (Optional) Oven racks and oven can be used
Meat Slicer (Optional) buy meat pre sliced from butcher
Grill racks (3 tiers Modified for Ninja)
Tongs
Gallon Storage bags
Ingredients:
Meat:
Beef Chuck Steak- sliced into thin strips 1/8 to ¼ inch thick
Marinate:
½ cup of Soy Sauce
½ cup of teriyaki marinade sauce
½ cup of brown sugar
1 table spoon crushed red pepper flakes (optional)
Infusion:
Cannabis Distillate 1 gram THC/CBD
2 table spoons of MCT oil
Chef’s Notes: Beef jerky is a great snack because it’s high in protein. It’s also a low-calorie snack even with the huge amount of protein and saturated fats jerky contains. Saturated fats are long-chain fatty acids and are very effective for infusing cannabis.
Plant-based fat, such as olive oil, vegetable oil are unsaturated. They make great cannabis infusion mediums also; but they may not be efficient as saturated animal fats.
One exception is MCT oil which is around 90% saturated fat from medium-chain fatty acids that won’t cause health issues like saturated animal fats.
Fact: Jerky contains a high amount of sodium. One ounce of jerky can have 450mg of sodium. Most jerky recipes get the sodium from the soy sauce without adding any salt at all.
Preparation:
72 hours before dehydration, add the meat, and cannabis marinade into a plastic bag. Massage all ingredients and refrigerate 2 to 3 days.
How to Make Infused Teriyaki Beef Jerky
1. Remove meat from plastic bag.
2. Place the meat strips on ninja grill racks.
3. Stack the steaks on the racks.
4. Close the lid and turn on the Ninja grill to dehydrate and hit start.
5. 150F and 6 hours (default settings on Ninja)
6. Check at 4 hours. (Jerky can take 4 to 6 hours in the Ninja depending on the thickness of the meat.)
7. Jerky should have a bend to it and be chewy when finished dehydrating
Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.
I made a batch with the infusion and a control batch without the infusion, the infused jerky has a sweeter taste than the control batch without. I can taste the Banana Kush distillate with terpenes which gives this jerky a sweet taste.
Thank You and Happy Infusing………….