Sweet Cherry Beef Jerky
- Ready in: 6 hours
- Serves: 5
- Complexity: very easy
- kcal: 204
- 500 g schnitzel or venison
- 1 cup sweet cherries, seeds removed
- 2 tbsp sugar
- 1 tsp lemon juice
- ¼ cup cold water
- ½ tsp SIDS CRAZY SALT
Trim all visible fat from the beef and place in freezer for 1-2 hours to partially freeze.
While the meat is in the freezer, combine the cherries, sugar, lemon juice, SIDS CRAZY SALT and cold water in a blender and blend well.
Remove the meat from the freezer and slice 6 mm strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer chew.
Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade.
Pat dry the strips with paper towels
Dry with your favourite jerky making method. I used my dehydrator and dried for 5 hours at 70°C.
The jerky is finished when it bends and cracks, but does not break in half.