Maple Beef Jerky

  • Complexity: very easy
Maple Beef Jerky

Ingredients

  • 1 kg schnitzel
  • ¼ cup soy sauce
  • 1 tbsp red pepper flakes
  • ½-1 cup maple syrup
  • ⅛-¼ cup molasses
  • ⅛ cup SIDS HOT WORCESTER SAUCE
  • 2 tbsp brown sugar
  • 1 tsp Garlic powder or fresh minced garlic
  • ½ tsp curing salt
  • cold water to cover beef

Directions

  1. Add SIDS HOT WORCESTER SAUCE and all the marinade ingredients to a bowl, except for the curing salt and water, and mix well. Add the curing salt and mix again.
    Pour marinade to containers with meat and mix up so the meat is all covered. Add as much cold water is needed to cover all of the meat.
    Refrigerate for about 24 hours. 2-3 times during the marinating process, give the marinade a mix or turn the bag over just to make sure everything is getting some flavour.
    Remove the meat from the fridge and strain into a colander - you want to get as much liquid off the meat as you can for a faster dehydrating time. (I like to press the slices between paper towels to get excess liquid off.)
    Layer your meat slices so that airflow isn't blocked too much. Don't crowd the trays.
    When all the trays are filled, put them in your dehydrator and turn it on to 70
    °C. You want to do 2-3 hours at 70°C then lower the heat to 60°C to finish the jerky off.
    You can also stick the jerky on an oven safe tray and cook for 10-15 minutes, when the temperature of the meat hits 70
    °C you can transfer it to the dehydrator trays. I've found lowering the temperature after a couple hours makes it easier to NOT over-dehydrate jerky.
    After 2 hours take a look at your jerky, if it looks dry enough lower the heat and continue to check every hour or so. If you want your jerky a little tougher, leave it in the dehydrator longer. Otherwise, once the jerky bends and cracks, but doesn't break in half---it's done.
    I recommend you let the jerky sit in the dehydrator for an hour or so after turning the machine off.
    Store in an airtight container for a few days to a few weeks (depending on the fat content of your meat).