Yuzu Beef Jerky

Yuzu is a tart and citrus fruit which grows in East Asia that resembles a small grapefruit. This yuzu is the main ingredient which is blended with several broths making a fantastic Asian jerky.

Course Beef Jerky

Cuisine American

Type Beef Jerky

Flavor Savory, Spicy

Prep Time 20

Cook Time 5 40

Total Time 6

Servings

Calories 207kcal

Author Will

Ingredients

Lean Meat

1 lb eye of round

Dashi Broth

2 3.5" pieces kombu dried seaweed
½ cup katsuobushi dried fish flakes
4 cups water cold

Mushroom Broth

1 oz shiitake mushrooms dried
4 cups water

Yuzu Dashi Mushroom Marinade

2 teaspoon yuzu kosho green
½ teaspoon yuzu kosho spicy red
3 cups dashi broth previously prepared
½ cup mushroom broth previously prepared

Instructions

Dashi Broth

In a small pot, soak kombu for 20 minutes in 4 cups of cold water.
Bring water and kombu to a boil and add the katsuobushi.
Turn off heat and let sit for 5 minutes. Do not remove the pot from burner.
Strain the broth in a bowl, removing and discarding kombu and katsuobushi. Set broth aside.

Mushroom Broth

Place dried mushrooms in a bowl.
In a separate pot, bring 4 cups of water almost to a boil.
Before it boils, pour just enough of the hot water over the mushrooms until they are just covered and let sit for 15 minutes.
Remove and dispose of mushrooms. Set broth aside.

Yuzu Dashi Mushroom Marinade

In a pot, combine 3 cups of dashi broth, ½ cup of mushroom broth, 2 teaspoon of green yuzu, and ½ teaspoon of red yuzu.
Heat on high to almost a boil and stir until ingredients are well incorporated.
Remove from heat and allow to cool to room temperature or below. Place marinade in a ziplock bag or bowl.

Prepare Beef and Marinate

Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
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. (I did not freeze the jerky and used my Jerky Slicer with the grain)
Add sliced beef to the yuzu dashi mushroom marinade 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.
Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
The jerky is finished when it bends and cracks, but does not break in half.

Nutrition