Type what you have

Ingredients

• ✓ soy sauce
• brown sugar
• salt
• black pepper
• salmon fillet

Instructions

1. 1 Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove the saucepan from the heat and cool marinade.
2. 2 Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into marinade. Refrigerate for 45 minutes.
3. 3 Preheat the oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. 4 Lay salmon strips on the wire rack, discarding extra marinade.
5. 5 Place the sheet of salmon in the oven until dehydrated, about 8 hours.

By Dylan Townsend

Ingredients

• ✓ soy sauce
• rump roast
• brown sugar
• liquid smoke

Instructions

1. 1 Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
2. 2 Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

By Richard Sasseville

Ingredients

• ✓ soy sauce
• black pepper
• cider vinegar
• hot pepper sauce
• worcestershire sauce
• sirloin

Instructions

1. 1 Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
3. 3 Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.

By Doug Patrick

Ingredients

• ✓ soy sauce
• beef sirloin steak
• steak seasoning
• brown sugar
• worcestershire sauce
• liquid smoke
• skewer

Instructions

1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Ingredients

• ✓ soy sauce
• peanut butter
• brown sugar
• mayonnaise
• lemon juice
• garlic

Instructions

1. 1 Stir peanut butter, brown sugar, mayonnaise, soy sauce, lemon juice, and garlic together until smooth. Refrigerate before serving, 2 hours.

By ASHBETH

Ingredients

• ✓ soy sauce
• ground pork
• sesame oil
• sriracha
• rice vinegar
• salt
• black pepper
• onion powder
• pink curing salt

Instructions

1. 1 Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
2. 2 Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
3. 3 Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
4. 4 Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
5. 5 Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
6. 6 Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• worcestershire sauce
• liquid smoke
• ketchup
• salt
• pepper
• garlic powder
• onion salt
• venison roast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Ingredients

• ✓ soy sauce
• sugar snap pea
• garlic flavored olive oil
• sesame oil
• chili oil
• brown sugar
• sesame seed

Instructions

1. 1 Preheat the oven broiler, and move oven rack into the top position.
2. 2 Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. 3 Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. 4 Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

By Heidi T

Ingredients

• ✓ soy sauce
• beef brisket
• teriyaki sauce
• worcestershire sauce
• dark corn syrup
• liquid smoke
• brown sugar
• sesame seed
• garlic powder
• honey
• onion powder
• cayenne pepper

Instructions

1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Ingredients

• ✓ soy sauce
• salmon fillet
• molasses
• white sugar
• worcestershire sauce
• lemon juice
• liquid smoke
• black pepper
• hot sauce

Instructions

1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member

Ingredients

• ✓ soy sauce
• venison
• beer
• worcestershire sauce
• salt
• garlic
• curry powder
• black pepper
• ginger

Instructions

1. 1 Trim and discard any fat or gristle from venison.
2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Ingredients

• ✓ soy sauce
• beef top round
• worcestershire sauce
• brown sugar
• liquid smoke
• onion powder
• chili powder
• garlic powder
• cayenne pepper
• black pepper

Instructions

1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Ingredients

• ✓ soy sauce
• worcestershire sauce
• liquid smoke
• brown sugar
• salt
• black pepper
• meat tenderizer
• garlic powder
• onion powder
• paprika
• beef round steak

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
6. 6 Enjoy!

By Doc the WV Gourmet

Ingredients

• ✓ soy sauce
• pork loin roast
• barbecue sauce
• chicken broth
• shallot
• vegetable oil
• sugar
• steamed bun

Instructions

1. 1 Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.
2. 2 About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)
3. 3 When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.
6. 6 Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.
7. 7 Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
8. 8 Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.
9. 9 Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

By Carol Chung Chi Wa

Ingredients

• ✓ soy sauce
• sugar
• dashi granule
• water
• silken tofu
• ginger root
• green onion
• bonito flakes
• sesame seed

Instructions

1. 1 Whisk soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves.
2. 2 Place tofu on a small plate; top with ginger, green onion, and bonito shavings. Drizzle soy sauce mixture on top; sprinkle with sesame seeds.

By kyoko

Ingredients

• ✓ soy sauce
• salt
• liquid smoke
• garlic powder
• monosodium glutamate
• onion powder
• worcestershire sauce
• black pepper
• sirloin
• london broil

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
3. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
4. 4 Bake at 200 degrees F (95 degrees C) for 8 hours.

By Sara

Ingredients

• ✓ soy sauce
• beef sirloin
• water
• worcestershire sauce
• sugar
• salt
• onion powder
• garlic powder
• liquid smoke
• mesquite wood chips
• hickory wood chips

Instructions

1. 1 Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.
2. 2 Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
3. 3 Preheat smoker for 10 minutes.
4. 4 Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

By Midg

Ingredients

• ✓ soy sauce
• ground pork
• shallot
• fish sauce
• oyster sauce
• self-rising flour
• milk
• white sugar
• chinese sausage
• egg
• waxed paper

Instructions

1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p

Ingredients

• ✓ soy sauce
• ground turkey
• honey
• worcestershire sauce
• apple cider vinegar
• liquid smoke
• garlic powder
• black pepper
• ginger
• olive oil
• beef bouillon
• wood

Instructions

1. 1 Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
2. 2 Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
3. 3 Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

By PJB

Ingredients

• ✓ soy sauce
• teriyaki sauce
• worcestershire sauce
• brown sugar
• liquid smoke
• black pepper
• onion powder
• garlic salt
• lemon juice
• paprika
• hot pepper sauce
• venison

Instructions

1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Ingredients

• ✓ soy sauce
• onion powder
• garlic powder
• black pepper
• beef sirloin tip
• brown sugar
• pineapple juice
• balsamic vinegar
• teriyaki sauce
• worcestershire sauce
• liquid smoke
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Season beef lightly, using only part of the spice blend and reserving the rest. Place beef into an airtight plastic container or bowl, and refrigerate.
3. 3 Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool.
4. 4 Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
5. 5 Arrange beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes. Dry for 5 hours, or to your desired dryness.

By DIXYCHIK

Ingredients

• ✓ soy sauce
• ground beef
• panko bread crumb
• egg
• garlic
• ginger root
• hoisin sauce
• green onion
• rice vinegar
• sesame oil
• fried rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
4. 4 Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
5. 5 Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
6. 6 Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

By Kahiki

Ingredients

• ✓ soy sauce
• beef
• worcestershire sauce
• brown sugar
• onion powder
• garlic powder
• black pepper
• liquid smoke
• cayenne pepper
• coriander seed
• water
• coriander seed
• black pepper

Instructions

1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Ingredients

• ✓ soy sauce
• peanut butter
• coconut milk
• water
• lime juice
• fish sauce
• hot sauce
• ginger root
• garlic
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Ingredients

• ✓ soy sauce
• sour cream

Instructions

1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Ingredients

• ✓ soy sauce
• water
• olive oil
• garlic

Instructions

1. 1 In a medium bowl, combine soy sauce, water, olive oil, and garlic; mix well.

By Mitch

Ingredients

• ✓ soy sauce
• white sugar
• mirin

Instructions

1. 1 Gather all ingredients.
2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01

Ingredients

• ✓ soy sauce
• brown sugar
• garlic
• ginger root

Instructions

1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Ingredients

• ✓ soy sauce
• sriracha sauce
• garlic
• cilantro

Instructions

1. 1 Whisk together soy sauce, Sriracha, garlic, and cilantro.

By kwb

Ingredients

• ✓ soy sauce
• honey
• sake
• garlic

Instructions

1. 1 In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.

By David G