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    Home » Beef Jerky Recipes

    Pure Maple Syrup Jerky

    Published: Oct 21, 2015 · Modified: Jan 6, 2021 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    Love sweet jerky? Than this maple syrup jerky is your new favorite jerky recipe!!! I have never made jerky with maple syrup, but I am glad I gave it a go. It tastes fantastic!

    Like sweet jerky? Well, this is your lucky day. This Pure Maple Syrup Jerky will sweeten stun your taste buds! | Jerkyholic.com

    When I eat pancakes or waffles there tends to be a small amount of food and a plate full of syrup. I love maple syrup, almost to the point of drinking it straight from the bottle. A little much? Yeah, I guess you are right. Well good thing I like it that much, because otherwise we would not have this amazing jerky recipe!

    Pure Maple Syrup Jerky in Oven

    Drying took about 6 hours in the oven at a temperature of 170°, the lowest my oven will go. Always remember to stick a wooden spoon in the door to prop it open for air circulation. I used the toothpick method where the jerky hangs in the oven instead of laying it flat on a rack. Either way will work well. If you want more information on making jerky, check out my page on how to make jerky.

    If you really want a strong maple syrup taste, double the syrup amount to allow this jerky to REALLY shine! Make sure to use 100% pure maple syrup, it really makes a difference.

    Pure Maple Syrup Jerky Finished

    Leave a comment on how your jerky turned out! Happy jerky making folks...

    For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

    Pure Maple Syrup Jerky Finished

    Pure Maple Syrup Jerky

    Love sweet jerky? Than this maple syrup jerky is your new favorite jerky recipe!!! I have never made jerky with maple syrup, but I am glad I gave it a go. It tastes fantastic!
    4.3 from 20 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 6 hours
    Total Time: 7 hours
    Course: Snack
    Cuisine: Beef Jerky
    Type: Beef Jerky
    Flavor: Sweet
    Servings: 5
    Calories: 220kcal
    Author: Will

    Ingredients
     

    Lean Meat

    • 1 lb Beef Bottom Round or Venison

    Marinade

    • 1 tablespoon molasses
    • 2 tablespoon pure maple syrup
    • 2 tablespoon granulated sugar
    • 1 tablespoon liquid smoke
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • ½ cup cold water

    Optional

    • ¼ teaspoon Curing Salt (Prague Powder #1)

    Instructions

    • Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
    • While the meat is in the freezer, combine the molasses, maple syrup, sugar, liquid smoke, salt, pepper and cold water in a medium size bowl or ziplock bag. Mix well. *Use a blender makes this easy and well mixed.
    • Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
    • Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
    • After the meat has finished marinating, remove from refrigerator and pierce one end of each jerky strip with a toothpick.
    • Line the bottom of your oven with aluminum foil for easy clean up.
    • Put the top rack of your oven to the highest mount and hang the jerky. You can lay flat on a rack as well instead of hanging if you prefer.
    • Dry at 170 degrees for 6 hours with the oven door cracked.
    • Jerky will be finished when it bends and cracks but does not break in half.

    Nutrition

    Calories: 220kcal | Carbohydrates: 13g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 507mg | Potassium: 277mg | Sugar: 12g | Calcium: 22mg | Iron: 2.4mg
    Tried this recipe?Let us know how it was!

     For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

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    Reader Interactions

    Comments

    1. John says

      February 17, 2020 at 10:16 am

      Came across your recipe yesterday.Got Excalibur dehydrator for Christmas and this is my third go at it.drying your recipe today thanks.

      Reply
      • Will says

        February 19, 2020 at 1:18 pm

        Awesome John! That is a great Christmas present!!!

        Reply
    2. IthacaNancy says

      April 05, 2019 at 11:11 am

      4 stars
      I used more maple syrup and less water and granulated sugar (and no liquid smoke). I was using a powerful borrowed dehydrator, and I let it run overnight. The jerky ended up cracking/breaking in two, rather than bending when it was flexed after it was finished. So I suppose I let it go too long. It is mildly flavored, which is probably best as my husband doesn't like sweet food very much. I've made a breakfast of it, and enjoyed it. The dogs loved the pieces that fell to the ground when I was working on sealing the jerky in FoodSaver bags. It will make a great snack when I'm away from home. I've enjoyed the website and will return in the future. Thanks!

      Reply
    3. DEBI K DENNEY says

      January 27, 2019 at 1:07 am

      5 stars
      Could you use this recipe with ham?

      Reply
      • Will says

        January 27, 2019 at 6:49 pm

        You could totally use this recipe with ham/pork!

        Reply
    4. Joe says

      January 12, 2018 at 9:23 am

      5 stars
      Just completed my third run of this recipe. My next attempt will be with pure maple syrup. I used what I had on hand. This run I used a sirloin tip roast, upped the syrup to six tablespoon's. Taste is subjective so what I like the next person might not.
      I used brown sugar instead of granulated. This recipe included coarse black pepper, Prague # 1 curing sale and Morton's curing salt. After brining and paper toweled I re-applied the course black pepper and then cold smoked with a mix of alder and mesquite. One pan load in enough. Oven dried at 170 with the door closed for one hour and the door was cracked until they were done. I made this for our neighborhood Christmas party and it came in in second place behind Dos pepper. It is now becoming my favorite recipe to date. I think it needed a little more salt so on the next run I will tweak it some more.
      I am becoming a Jerky Junkie.

      Thanks for the site

      Joe

      Reply
      • Joe says

        March 14, 2018 at 9:46 pm

        I have been making this recipe every week without fail since before Christmas. I have tried sirloin, London broil, bottom round, top round and eye of round. I have tried cross cutting and cutting with the grain. Eye of round produced the best bite for me, it did not seem to matter which way it was cut. The average size of the roasts my wife comes home from the store with is around 3 1/2 pounds. I cut them in half and have enough for two weeks. The recipe had to be modified for the extra meat. I tweaked and tweaked this recipe until I have created a product that is unbelievable.
        3/4 cup water, 6 tblspn pure maple syrup,1 and 1/2 tblspn dark molasses, 2 tblspn
        brown sugar, 1/2 teaspoon Prague powder, 2 teaspoon curing salt, 1 tblspn course black pepper. Cold smoked and then finished in the oven.

        Reply
    5. Cody says

      January 10, 2018 at 8:56 pm

      5 stars
      Daaaaang this is fantastic, well done. Got a dehydrator for Christmas and I've made a few different batches and this is by far our favorite. Do you have any recommendations for using this as a ground beef recipe, the SO likes.softer jerky but also loves this recipe! Thanks for the great site!

      Reply
      • Will says

        January 11, 2018 at 6:50 pm

        Congrats on the new dehydrator Cody. The world of making jerky is a great one! I would just omit the water and keep everything else the same. Should come out alright, but let me know after you make it as I have never made this one with ground beef before.

        Reply
        • Cody says

          January 25, 2018 at 10:03 pm

          5 stars
          Followed your advice and while it was a bit unwieldy using the jerky gun the final product was fantastic. It was real sticky and it didn't come out of the jerky gun smoothly, that being said the results were great.

          I also used the original recipe on some eye of round, added 2 tablespoons of Sriracha, and it made a fantastic sweet and hot jerky. Going to be my new go to when I'm not experimenting.

          Reply
    6. Cody A says

      November 10, 2017 at 7:18 pm

      Thanks for posting the recipe. I have my meat cut and plan on curing it in the morning. If I use the optional cure should I always reduce the amount of regular salt it calls for in the recipe? Although should I be using kosher salt? Thanks!

      Reply
      • Will says

        November 10, 2017 at 8:24 pm

        I need to go back and distinguish what salt to use on these recipes. I like using either kosher or sea salt. Most recipes are made with sea salt, and you are correct in subtracting the curing salt amount from the total salt the recipe calls for.

        Reply
    7. Neil says

      December 10, 2016 at 2:15 pm

      4 stars
      I doubled the recipe, omitted salt & pepper and doubled the maple syrup and added 1/2 tsp of cure salt for the 2 deer roasts I cut up. 3-4 lbs raw & cut. overnight soak in salt water since it's wild venison. Then drain, marinade 24hrs, then oven dried.
      They came out well: Maple flavored crimson meat candy.
      Hint of salt would've improved my results. But taste is very meaty, sweet and mild jerky. Thicker cuts are very chewy (maple gummy deer?).
      Additional benefit: my place smells like IHOP.
      4 stars b/c I prefer savory. excellent recipe tho.

      Reply
      • Neil says

        December 10, 2016 at 2:16 pm

        ooh also brown sugar, not white granulated.

        Reply
      • Will says

        December 11, 2016 at 11:35 am

        Glad it turned out well. I like seeing people tweak the recipes to their personal taste. Can't complain when the house smells like IHOP, that maple smell is fantastic!

        Reply
    8. Terry says

      December 10, 2016 at 2:09 pm

      5 stars
      Just WOW!!! I just made a batch with lean moose meat and it's awesome. 4 lbs yielded approximately 2 lbs of jerky. I also made some with ground beaver meat, still in the oven, after 5 hours the beaver jerky has shrunk about half the size because I couldn't choose the fat quantity in it, and the meat itself is way fatter than moose.

      Note: for people that don't like a small pepper after taste (not really hot), the pepper quantity could be reduced to half or 3/4.

      Pros: I love it and it's super tasty

      Cons: Although is delicious, for "pure maple", I would like it to be a little more mapley. I will soon try a small batch by changing granulated sugar and molasses to maple sugar and more syrup (what are your toughts on this?)

      Reply
      • Will says

        December 11, 2016 at 3:05 pm

        Awesome! How did that Beaver jerky turn out?! I never would have thought to make some jerky out of ground beaver meat. Love hearing about crazy jerky recipes and meat. I will definitely have to try making beaver jerky sometime! Now I just need to find a beaver.... Not too many down here in South Texas. Ha.

        Reply
        • Terry says

          December 22, 2016 at 1:44 pm

          5 stars
          The beaver has as a typical taste to it, but it turned out great. It wasn't me who ground the meat on that one, so there was a bit more fat than usual and the jerky shrunk to 1/2 the size of origin. Between beef and moose, the meat has a taste and texture that is similar, but the beaver meat is way more greasier, specially a beaver caught in late fall like this one. I'll be trying black bear also pretty soon. I made 5 kinds of jerky and the maple one ran out way before the rest.

          Reply
          • Will says

            December 23, 2016 at 2:43 pm

            Wow, love hearing about the crazy jerky, thanks for coming back and letting me know how it was! I bet some black bear jerky would be great.. Let me know how that turns out!

            Reply
          • Julle says

            February 03, 2018 at 2:19 pm

            Black bear meat jerky? Have you heard of trichinosis?

            Reply
            • jeff says

              November 05, 2019 at 7:10 pm

              5 stars
              @julie why are you such a worrying b i t c h like no-one cares we aren't gonna get it I've made hundreds of pound of black bear jerky and I'm fine so unless you or a family member have got it shut up

    9. Terry Landry says

      October 21, 2016 at 2:22 pm

      Damn! I looked for this kind of recipe about 2 weeks ago and could't find what I wanted. I definitely trying this one as soon as I can with moose meat. Will be back with comments. Thank

      Reply
      • Terry Landry says

        October 21, 2016 at 2:43 pm

        Your recipe asks for liquid smoke, If I look on Cabelas website, I have 4 choices, Apple wood, Cherry wood, Hickory and Mesquite. Do you recomend one more than others? Also, there's no cure, I figure that we don't need it?

        Thanks

        Reply
        • Will says

          October 22, 2016 at 6:11 am

          I normally only use hickory or mesquite because it is the easiest to find in grocery stores. I use the hickory for more sweet jerky and mesquite for spicy recipes. I would go with the hickory liquid smoke for this recipe. You do not NEED cure for any recipe. About half of the recipes on here will have cure and the other half will not. If you want to use cure, definitely use it even if the recipe doesn't call for it. If you decide not to use cure, just make sure to heat the meat to an internal temperature of 160F to make sure you kill any potential bacteria in the meat.

          Reply
          • Terry says

            December 07, 2016 at 11:15 am

            Thanks, Hickory is the one I bought, but I'm glad you explained the cure part for me a bit. I actually bought oven trays at the same time, so I'll go without cure on this next one...should try it soon.

            Reply
    10. Alex says

      October 16, 2016 at 7:36 pm

      4 stars
      "Pure" maple syrup jerky and it's got molasses and sugar in it? You must be jerking me around.

      Reply
      • Will says

        October 16, 2016 at 8:18 pm

        I see what you did there; and I like it. Ha. Definitely not "jerking" you around. The "Pure" maple syrup title comes from using Pure maple syrup in the recipe. Enjoy!

        Reply

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