Silk Road Beef Jerky

Jerky with a great flavor that is tangy and tart. The sumac really steals the show adding a little lemony flavor. This is followed by a hint of cinnamon that rounds out the jerky making it a definite keeper!

Course Snack

Cuisine Beef Jerky

Type Beef Jerky

Flavor Savory

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 173kcal

Author Will

Equipment

Ingredients

Lean Meat

1 lb Beef Eye of Round or Venison

Ingredients

½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon sesame seeds
½ teaspoon ground coriander
1 teaspoon garlic powder
2 teaspoon ground sumac
2 teaspoon tomato powder
1 tablespoon lemon juice
½ cup cold water
¼ teaspoon curing salt optional

Topping

½ teaspoon sesame seeds

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. Only use ½tsp of sesame seeds and keep the other ½tsp to sprinkle on the strips after marinating.
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 mixture in the 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. Sprinkle strips with the remianing ½ teaspoon sesame seeds.
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