Description

The following beef jerky recipes are for 2 pounds of beef steak, sliced into ¼ thickness, and presoaked for 10 minutes in 5% strength white vinegar to reduce bacterial contamination. Then drained.

The ideal beef steak to use is a marinating steak that is 1 to 1 ½ inches thick with low fat, to reduce waste.

Smoked salt gives the jerky a smoky flavor without the need for a smoker. You can also use liquid smoke in this recipe instead of the smoked salt. Use 1 teaspoon of liquid smoke per recipe.

Ingredients

Scale

Classic Beef Brine Marinade

¼ cup gluten free tamari sauce
1 tablespoon tomato paste
2 teaspoons maple syrup or honey
½ teaspoon hickory smoked salt or 1 teaspoon liquid smoke plus 1/2 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon parsley, dried

Chili Lime Beef Brine Marinade

½ cup kombucha, vinegary older brew
½ cup rosemary infused white balsamic vinegar
½ cup fire cider (cider vinegar infused with hot pepper, horseradish, ginger, onions, garlic, lemon peel)
2 tablespoon maple syrup
1 teaspoon grated lime zest
2 fresh garlic cloves, peeled and crushed
1 teaspoon chili-lime salt
½ teaspoon apple wood smoked salt

Gluten-free Teriyaki Beef Brine Marinade

1/3 cup tamari soy sauce (gluten free)
1/3 cup gluten free worcestershire sauce
½ cup pineapple juice
½ teaspoon onion powder
1 tablespoon fresh ginger, grated
2 fresh garlic cloves, peeled and crushed
½ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Mix all the ingredients together until the salt is dissolved in the liquid.
Place prepared jerky meat in a glass container with a tight-fitting lid. Pour the marinade over the jerky in the container. Ensure that the meat is fully covered. Add more water if necessary to completely cover the meat. Place the meat in the container in a refrigerator for 4 hours or overnight.
Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 165F for 4 to 6 hours until jerky tests done.
Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Cool completely. Store in an airtight container.