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Vinegar Horseradish Beef Jerky
I know what you are thinking; "Vinegar Horseradish Beef Jerky, what the hell?!" That's what I was thinking when I made the recipe, but I just can't help but trying new and crazy recipes. P.S. - It turned out great!
Course
Snack
Cuisine
Beef Jerky
Type
Beef Jerky
Flavor
Savory
Prep Time
30
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
30
minutes
minutes
Servings
5
Calories
177
kcal
Author
Will
Equipment
Excalibur Dehydrator
Ingredients
Lean Meat
1
lb
beef bottom round or venison
Marinade
3
tablespoon
prepared horseradish
⅓
cup
white vinegar
½
teaspoon
sea salt
½
teaspoon
garlic powder
1
teaspoon
cracked black pepper
¼
teaspoon
curing salt
optional
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.
Add sliced beef to the mixture in a 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.
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
Calories:
177
kcal
|
Carbohydrates:
1
g
|
Protein:
24
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
70
mg
|
Sodium:
303
mg
|
Potassium:
223
mg
|
Vitamin C:
2.2
mg
|
Calcium:
10
mg
|
Iron:
2.3
mg