Christmas Beef Jerky
Image from craftinvaders.co.uk
Ingredients
Approximately 2lbs thinly sliced of lean meat
3/4 C Soy Sauce
3 Tbsp Red Wine Vinegar
Juice of 2 Oranges
2 Tablespoons Dark Brown Sugar
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
12 cloves
8 All Spice Berries
1 Teaspoon Mace
2 tablespoons Edible Pine Needles (Mine came from our Nordmann Fir Christmas Tree)
Note: The soy sauce and vinegar do both play a part in the preservation and tenderisation of the meat and are traditional ingredients in a wet jerky marinade. But the other ingredients are very much down to taste and can be easily varied to suit what you have and what flavours that you like.
Directions
Lean meat is best for jerky as fat doesn’t preserve in the same way as the meat and will spoil much quicker. So trim any fat from the meat that you select. Slices of roast, sliced tenderized round are great options for this recipe.
Slice thinly and add to a bowl them and the marinade
Grind the Cloves, Allspice, Mace and Pine Needles roughly in a spice grinder then combine them with the other ingredients to make the marinade. Give everything a good mix to dissolve the sugar.
Pour the marinade over the meat, cover and refrigerate for 24 hours.
Once the 24 hours have passed, fish the meat out of the marinade and lay it out on a paper towel with more on top to absorb any excess moisture.
Lay the strips of beef out on the dehydrator trays making sure they don’t touch each other and that you have left plenty of gaps so that the air can circulate.
I dried my Christmas Venison Jerky at 158F. I turned all the pieces over after about 3 hours and left it to dry in total for about 6 hours.
https://craftinvaders.co.uk/how-to-make-fantastic-christmas-venison-jerky/
