East Coast Jerky

I grew up on the East Coast, and it wasn't half bad. So when I stumbled upon this recipe in one of my many jerky books, I decided to give it a go. I did however leave out the ⅓ cup of ketchup that it called for. I have never been a big fan of ketchup in beef jerky, it just doesn't do it for me.

Course Snack

Cuisine Beef Jerky

Type Beef Jerky

Flavor Spicy, Sweet

Prep Time 30

Cook Time 5

Total Time 5 30

Servings

Calories 199kcal

Author Will

Equipment

Nesco Dehydrator

Ingredients

Lean Meat

1 lb Beef Bottom Round or Venison

Marinade

1 teaspoon salt
½ teaspoon ground pepper
3 tablespoon brown sugar
⅓ cup red wine vinegar
¼ teaspoon cayenne pepper
1 teaspoon ground mustard
½ teaspoon onion powder

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 salt, pepper, brown sugar, red wine vinegar, cayenne pepper, ground mustard, and onion powder in a medium size bowl or ziplock bag. Mix well.
Remove the meat from the freezer and slice ¼" strips against the grain for a softer chew or with the grain for a chewier bite. 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 pat dry with paper towels.
Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 5 hours at 160 degrees.

Nutrition