Brown Sugar Beef Jerky
The rich meat flavor and the sweetness of the brown sugar makes this jerky a crowd pleaser. You might have to keep some of this jerky hidden if you don't want anyone and everyone within munching distance to devour it in seconds.
Servings 5
Calories 210kcal
Ingredients
Lean Meat
Marinade
- ½ cup cold water
- 1 ½ teaspoon pickling salt
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon coriander ground
- ¼ teaspoon liquid smoke
- ½ teaspoon white pepper
- ½ teaspoon dry mustard powder
- ¼ cup brown sugar
- ¼ teaspoon Prague Powder #1 curing salt
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 pickling salt, Prague Powder #1, cayenne pepper, coriander, liquid smoke, white pepper, dry mustard powder, brown sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
- Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for a less chewy jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
- 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 either a Dehydrator, Smoker, or oven. An oven was used with this recipe and dried for 7 hours at 170 degrees.
Notes
- Use beef broth instead of water for a more intense flavor
- Using curing salt with extend the shelf life of the jerky
- Make sure to use a wooden spoon to keep the oven door open
- Making oven jerky in the winter is a great way to help keep the house warm!
Nutrition
Calories: 210kcal | Carbohydrates: 10g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 735mg | Potassium: 216mg | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 2.3mg