Vineyard Mash Beef Jerky
So many flavors! Dark soy sauce and worcestershire meld beautifully with the white wine making this jerky a delicious snack to eat or store for later during this lock down the world is going through.
Servings 5
Calories 32kcal
Equipment
Ingredients
Lean Meat
Marinade
- ⅓ cup white wine pinot
- ⅓ cup soy sauce
- 2 tablespoon worcestershire sauce
- 2 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoon black pepper course
- 2 teaspoon liquid smoke applewood
Optional
- ¼ teaspoon Curing Salt Prague Powder #1
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 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. Visit my page on slicing jerky for more information. You can also use a Weston Jerky Slicer when making this recipe.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
- Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 3 hours at 165F and 1 hour at 145F.
- The jerky is finished when it bends and cracks, but does not break in half.
Notes
Old Pro Tips:
- Switch apple liquid smoke out for hickory or mesquite to suit your desired flavor
- I used a Pinot wine, but any white wine will work well
- Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria
- Slice strips at ¼" thickness for a good jerky feel
Nutrition
Calories: 32kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1983mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg