Sometimes you just get tired of all the sweet or spicy jerky and need to mix it up. Let's make some jerky that is a little sour and has a tangy flavor! Why? Because it tastes great!
I really enjoyed this beef jerky recipe and appreciated the tangy flavor it packed. Enough talk, let's get started!
Why this recipe works
The red wine vinegar is the star of the show here. It gives a great tangy flavor that goes well with the brown mustard. These flavors married with some basic essential jerky spices and you have a great tasting beef jerky recipe.
Slicing the meat
Start with a great cut of beef when making this jerky. Making sure to choose a lean cut of meat is important, the cuts below have little fat and are great for jerky.
Best cuts to use
- Beef Eye of Round Roast
- Top & Bottom Round Roast
- Flank Steak
- Sirloin Tip
- Ground Beef (10% fat or less)
I used a beef bottom round roast when making this jerky. You can see a complete list with TONS of information about the best cuts of beef for jerky here.
The first step of slicing meat for jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat. Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable.
Slice the beef into strips that are ⅛" to ¼" thick. Slicing with the grain of the meat will produce a more chewy/touch jerky, where as slicing against the grain will produce a more tender jerky.
For more information on how to slice meat perfectly for beef jerky, check out our page on slicing meat for jerky. Here you will find tips and tricks as well as videos showing how to get perfect jerky strips.
Once you finish slicing the strips, place in a gallon size ziplock bag and set aside in the refrigerator while making the marinade.
Making the marinade
This tangy beef jerky marinade has real basic ingredients that you can find at your local grocery store. Hell, you might already have most of them in your kitchen pantry. The only ingredient you might have trouble finding is liquid smoke, you can find it on amazon of course.
Since there are no whole peppers or other large ingredients in this marinade, a blender is not necessary. Simply combine all of the ingredients in a bowl and mix until well blended together.
Pour into the ziplock bag with the beef strips and mix the bag around making sure all of the beef is evenly coated with marinade. Marinate in the fridge for 6-24 hours, continuing to mix the bag around several times.
This tangy jerky was dehydrated in my Nesco Dehydrator, but you can use an oven or smoker if you choose. Strain the jerky in a colander and pat dry with paper towels to remove any excess marinade from the strips.
Arrange the beef jerky strips on the dehydrator trays leaving space between them to allow air flow to move around so they can evenly dry.
Dehydrate on the dehydrators highest setting for 4-6 hours. The temperature of the dehydrator can be turned down to 145°F after 2 hours if desired.
Testing for when the jerky is finished
The jerky will be finished when it bends and cracks, but does not break in half. You will also see white fibers within the meat when bent.
Make sure to check the jerky when it is room temperature, 70°F to 90°F, bending when warm will make jerky appear to be unfinished and result in over drying.
Yes! Just omit the beef broth and keep everything else the same.
Allow to fully cool and store in air tight containers. Keep in the fridge or dark cool place for longest shelf life. Check out our storing jerky page for more information.
No, it is not necessary but helps prevent bacteria growth and extends shelf life of the finished jerky.
Old pro tips
- Using either red wine vinegar or sherry wine will work well with this recipe
- Use a meat mallet to tenderize the jerky for a more tender bite
- Buy liquid smoke without a lot of filler, wrights liquid smoke is the best
- 1 lb beef bottom round
- ¼ cup red wine vinegar
- ¾ cup beef broth
- 1 tablespoon brown mustard (dijon )
- 1 teaspoon garlic powder
- 1.5 teaspoon black pepper
- 1.5 teaspoon salt (kosher)
- 1 teaspoon liquid smoke (applewood)
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Pick a lean cut of meat. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1 hour or until partially frozen. This will allow for more uniform slices when cutting your beef.
- In a bowl or ziplock bag, add the marinade ingredients and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.
- After marinating, strain jerky in a colander and dry slices with paper towels to remove any excess marinade.
- Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow.
- Dry for 2 hours at 165°F degrees allowing the internal temperature to reach 160 degrees and then turn down to 145°F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
- Allow jerky to cool for several hours before storing in air tight containers in a dry cool place.
- Trim all fat from the meat before marinating for longer lasting jerky once it's finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Marinate closer to 24 hours for the most intense flavor
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