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!
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!
A Beef Bottom Round Roast was used when making this batch. I sliced it at about ¼" 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.
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.
- 3 tablespoon prepared horseradish
- ⅓ cup white vinegar
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon cracked black pepper
- ¼ teaspoon curing salt (optional)
- 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 marinade ingredients in a bowl or ziplock bag 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 sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- The jerky is finished when it bends and cracks, but does not break in half.
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