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Holiday Beef Jerky Recipe

Ingredients:

  • 1 lb. beef (or any meat type)
  • 1/2 c. apple cider
  • 1/3 tsp. white pepper
  • 1/5 tsp. nutmeg
  • 1 Tb. corn syrup
  • cinnamon
  • salt
  • curing salt

Directions:

  1. To make the cutting process easier, try freezing your meat no longer than 30 minutes prior. Either way, you will want to slice your meat into strips about 1/4″ thick (or get creative and try Christmas shaped cookie cutters!).
  2. Combine the salt and curing salt with your meat and let sit. Some people let their meat cure in the fridge an hour and some do it for 2 days, it’s your preference.
  3. Add the remaining ingredients, the measurements are your preference but try not to use more than just a pinch of cinnamon on each side of your jerky strips, cinnamon can be very strong! After mixing all of your ingredients into your meat, you can either let it marinate for a while in the fridge again or go straight to your dehydrating method.
  4. If using a dehydrator, lay out your strips onto the racks, without touching and dehydrate on the lowest temperature anywhere from 12-24 hours. Be sure and check periodically so you can have your jerky just the way you want it! If you’re using an oven, set it to the lowest temperature, foil line a cookie sheet and lay out your strips without touching and stick it in the oven. Keep the oven door propped open for ventilation and let dehydrate anywhere from 3-9 hours. Remember, the longer you dry out your meat the harder it gets and you don’t want to cook it so, check often if using the oven method. Have fun, enjoy and happy holidays!!
 

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8 Responses »

  1. by Trever Roy

    I need a mple flavored beef jerky recipie can you help me? This website is awesome and I use it all the time.

  2. by JerkyRecipes

    Hey Trever, thanks for the comment and I’m glad you love the site. As for your search for a maple flavored beef jerky recipe, check out http://beefjerkyrecipes.com/meat-type/beef-jerky-recipes/greatest-beef-jerky-recipe/ and let me know what you think of it. The brown sugar and/or the molasses in this recipe could easily be substituted for some maple flavoring if your heart is set on it. I hope this helps your search…If you do experiment a little bit and come up with your own personal recipe you should submit it to us and we’ll put it up…you can name it and everything.

  3. by KC

    be very careful with NUTMEG!!!!

  4. by Bill baker

    How much salt per pound and what is curing salt and how much of that per pound?
    Thanks
    Recipe sounds yummy.

  5. by JerkyRecipes

    Bill,

    Perhaps this page can help address what curing salt is. A teaspoon per pound is standard. But it’s depends on personal taste on the other ingredients.

    -BeefJerkyRecipes.com

  6. by Glenda rogers

    What cut of beef do you recommend?

  7. by admin

    Glenda,

    Please refer to our meat selection page for the answer to that question. http://beefjerkyrecipes.com/meat-selection/

    Hope this helps. 🙂

  8. by bob sykora

    I like to add a table spoon or two of tiger sauce and red pepper to all my recipes just for the added zing

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