Don's Teriyaki Sauce for Meat

Measure out the required amount of water and pour it into a small saucepan. Place the saucepan over medium heat and bring the water to a gentle simmer.

Peel and mince the garlic cloves finely, or press them through a garlic press to release maximum flavor. Set the prepared garlic aside.

Add the minced garlic and measured powdered ginger to the simmering water. Stir the mixture thoroughly to ensure the ginger dissolves evenly and the garlic is fully incorporated.

Reduce the heat to low and allow the mixture to gently simmer, stirring occasionally, so the flavors meld together and the liquid reduces slightly.

Remove the saucepan from heat and allow the teriyaki base to cool completely to room temperature before use. This step is essential for dry-cure charcuterie applications to avoid premature cooking of the meat.

Once cooled, apply the teriyaki sauce evenly over the surface of your chosen cut of meat, massaging it in thoroughly to ensure full coverage. Allow the meat to cure in the refrigerator as required by your specific charcuterie preparation.