Tangy Flavored Beef Jerky

Sometimes you just get tired of all the sweet or spicy jerky and need to mix it up. Make some tangy flavored beef jerky and put some excitement in your life. DO IT!

Course Beef Jerky, Snack

Cuisine American

Type Beef Jerky

Flavor Savory

Prep Time 1

Cook Time 6

Total Time 7

Servings

Calories 241kcal

Author Will

Equipment

Ingredients

Lean Beef

1 lb beef bottom round

Marinade

¼ cup red wine vinegar
¾ cup beef broth
1 tablespoon brown mustard dijon
1 teaspoon garlic powder
1.5 teaspoon black pepper
1.5 teaspoon salt kosher
1 teaspoon liquid smoke applewood

Optional

¼ teaspoon Curing Salt Prague Powder #1

Instructions

Pick a lean cut of meat. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1 hour or until partially frozen. This will allow for more uniform slices when cutting your beef.
In a bowl or ziplock bag, add the marinade ingredients 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 the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.
After marinating, strain jerky in a colander and dry slices with paper towels to remove any excess marinade.
Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow.
Dry for 2 hours at 165°F degrees allowing the internal temperature to reach 160 degrees and then turn down to 145°F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
Allow jerky to cool for several hours before storing in air tight containers in a dry cool place.

Notes

Trim all fat from the meat before marinating for longer lasting jerky once it's finished drying
Use curing salt or celery juice powder to extend the life of the jerky
Marinate closer to 24 hours for the most intense flavor

Nutrition