Home » Vinegar Horseradish Beef Jerky

Vinegar Horseradish Beef Jerky

I know what you are thinking; “Vinegar Horseradish Beef Jerky, what the hell?!” That’s what I was thinking when I made the recipe, but I just can’t help but trying new and crazy recipes. P.S. – It turned out great!

Vinegar Horseradish Beef Jerky?! It sounds like a crazy flavor, but this jerky turned out pretty darn good! | Jerkyholic

I made this batch of jerky on the flavor recommendation from my wife. I try to probe her brain for crazy flavors to try when coming up with beef jerky recipes. I was hesitant, but this turned out really good!

Vinegar Horseradish Beef Jerky Dehydrator

A Beef Bottom Round Roast was used when making this batch. I sliced it at about 1/4″ with the grain for more of a chewier jerky. I am not sure why, but I feel like horseradish is a tough and robust flavor that needed to be paired with a tough jerky. My Excalibur Dehydrator dried this jerky to perfection in 4 hours.

I used prepared horseradish that I had hanging out in the fridge which gave this jerky a great flavor. I was surprised that it had more of a tangy flavor than a really potent horseradish flavor. My wife informed me that after heating and cooking the horseradish the taste becomes subtle and isn’t as sharp as when eaten raw.

The subtle horseradish flavor turned out to work great as jerky. It wasn’t spicy and would be a great jerky to take while hunting or hiking. I know this because that is exactly what I did! I took this jerky on an 8 day camping trip around the west. My wife and I left Colorado and went to Antelope Canyon, Grand Canyon, Hoover Dam, Vegas, Zion NP, Arches NP, Bryce Canyon NP, & Canyon Lands NP. Well the jerky only made it to about the Hoover Dam… Ha.

Vinegar Horseradish Beef Jerky Camping

This picture was taken at one of my camp sites. You can see I have my stove out about to cook up a little soup for dinner. I love camping!

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

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

Vinegar Horseradish Beef Jerky?! It sounds like a crazy flavor, but this jerky turned out pretty darn good! | Jerkyholic
5 from 2 votes
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Vinegar Horseradish Beef Jerky

I know what you are thinking; "Vinegar Horseradish Beef Jerky, what the hell?!" That's what I was thinking when I made the recipe, but I just can't help but trying new and crazy recipes. P.S. - It turned out great!
Course Snack
Cuisine Beef Jerky
Keyword horseradish beef jerky
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 177 kcal
Author Will

Ingredients

Marinade

  • 3 tbsp prepared horseradish
  • 1/3 cup white vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 tsp cracked black pepper
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.
  3. 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.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used myExcalibur Dehydrator and dried for 4 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Vinegar Horseradish Beef Jerky
Amount Per Serving
Calories 177 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 303mg 13%
Potassium 223mg 6%
Total Carbohydrates 1g 0%
Protein 24g 48%
Vitamin C 2.7%
Calcium 1%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

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13 comments

  1. Mike McCoy says:

    I have making jerky using carolina reaper peppers, 1 pepper in 1 cup of liquid is good, 2 peppers seems to be the maximum for heat and flavor. Have you tried these peppers before?

  2. vince says:

    I think vinegar horseradish sounds like a great combo, do not know about combining it with peppers though. Sounds like it might compete with the other flavors.

    • Will says:

      I thought it turned out pretty good. That’s the beauty of making jerky though, you can add or omit anything that does or doesn’t appeal to you. The recipe alterations are endless!

  3. Ginger says:

    I didn’t know what curing salt was so I started looking around. It is salt and sodium nitrite. The package that you suggests says on the package that sodium nitrite is a toxic chemical and should only be used in proportions in your curing recipe.

    One of the reasons that I am wanting to make my own jerky is so I can reduce the amount of chemicals that I am consuming. Is there something that you can use instead of the curing salt or can you just leave it out and achieve the same results?

    Love your website!

  4. Al HUMPHREY says:

    About to make your horseradish jerky. looks good.

    However I noticed you live in colorado. My Granddaughter Cynthia is in Denver and hikes a lot. She has gained some fame with her two hiking companions, Henry the Colorado Dog and her cat Baloo.

    Search on “Henry and Baloo”. With these two on instagram she has about 200,000 followers. Its a treat. Al

  5. Jim Wingren says:

    Just finished a batch of flank steak jerky on my Camp Chef pellet smoker after marinating it in this recipe for 24 hours, cooked on low smoke (about 150/165 degrees) for about three hours twenty minutes. Both my wife and I give it two thumbs up. But next time we are going to use a little more salt in the brine ( personal preference). But overall this recipe is definitely a keeper!

  6. Miklos says:

    Q. Do you have to cook the horseradish/vinegar(and let cool) a bit before the marinade process?
    As you mentioned….’My wife informed me that after heating and cooking the horseradish the taste becomes subtle and isn’t as sharp as when eaten raw.’
    If so…how long? simmer for 10 min? Or is the dehydration the ‘cook’?

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