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Tired of the same ol' jerky recipes? Try a new exciting flavor such as this sweet and sour duck sauce jerky. Step out of your comfort zone and try an exciting new recipe!
Since I make A LOT of beef jerky, I try all types of crazy / non standard beef jerky recipes. Some of those recipes turn out terrible and never make it to this site, but this one was pretty good.
There are a lot of ingredients that went into this recipe. The red wine I chose is an inexpensive bottle that my wife enjoys. Might as well kill 2 birds, make some jerky and keep the better half happy. Any dark red will work with this recipe, so feel free to pick something you will enjoy drinking while the jerky dries.
When it came to the amount of duck sauce used, I settled on a ¼ cup. After adding all the other ingredients, the duck sauce was added starting with a tablespoon and was slowly increased until the marinade had a balanced taste. I recommend that you do the same. You might settle on a little more or a little less than ¼ cup.
This beef top round was sliced at ¼ inch and marinated for 18 hours. My home oven was used to dry this jerky for 4.5 hours at 170° F. You can use any method of dehydrating that you like, check out my page on drying techniques for more information.
You are probably thinking, how did it taste? Pretty good! It was a refreshing change from the usual flavors seen when it comes to making beef jerky. So if today is the day you are feeling adventurous and craving something new, grab some beef and jerky it!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods
Ingredients
Lean Meat
- 1 lb Beef Top Round or Venison
Marinade
- ¼ cup duck sauce
- ¼ cup red wine
- 1 tbsp worcestershire
- 1 tsp salt
- 1 tsp pepper
- ½ tsp dried mustard
- 1 tsp red pepper flakes
- ¼ cup cold water
Optional
- ¼ 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 duck sauce, red wine, worcestershire, salt, pepper, mustard, red pepper, and water in a medium bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. I had the butcher slice this top round for me eliminating this slicing step. You could also use a Jerky Slicer for evenly sliced strips.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Dry with your favorite jerky making method. My oven was used for this recipe at the lowest temperature of 170 degrees for 4.5 hours.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods
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