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- Aug 9, 2007
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I've been cooking up beef jerky in the food dehydrator lately. Made a new one last night called Maple-Sage Beef Jerky. It's insanely good, like can't stop eating it good. In fact, it's almost gone already.
Here's the recipe:
2 lbs meat (adjust other quantities if using more meat)
2 Tbsp Apple Cider Vinegar
2 Tbsp Coconut Aminos (Soy Sauce would work)
2 Tbsp Grade B Maple Syrup (grade A is okay too)
1 tsp dried sage
1 tsp sea salt
1/2 tsp garlic powder
2 Tbsp warm water
Optional:
Cracked black pepper to taste. It's good with or without it. More of a sweet, subtle flavor without.
Slice the meat to desired thickness. I've been doing my stuff thick, like 1/4-3/8" because I love the chewy, soft result. If you like dry crackly jerky, go thin. Also, make sure you slice across the grain or it will be much tougher to chew. As far as what type of meat, I've been using Top Round roast. The key is to get a lean cut and trim off any excess fat or else the jerky will go bad faster.
Next step, mix all the marinade ingredients in a plastic bag or bowl. Once it's all well-mixed, add the meat slices and let marinate. The recipe I used said marinate for UP TO 1 hour but I did it for more like 16 hours and it was awesome. Load it all up in the dehydrator and cook until dry to your liking. Typically around 8-9 hours for me but it will vary on your equipment and how thick your meat it.
SOURCE: http://robbwolf.com/2011/05/11/diy-maple-sage-beef-jerky-recipe/
UPDATED, 3/9/12:
I added cracked black pepper to the some of the meat right after I put it on the dehydrator racks and the result is good. I'm adding that to the recipe.
Photos:
Here's the recipe:
2 lbs meat (adjust other quantities if using more meat)
2 Tbsp Apple Cider Vinegar
2 Tbsp Coconut Aminos (Soy Sauce would work)
2 Tbsp Grade B Maple Syrup (grade A is okay too)
1 tsp dried sage
1 tsp sea salt
1/2 tsp garlic powder
2 Tbsp warm water
Optional:
Cracked black pepper to taste. It's good with or without it. More of a sweet, subtle flavor without.
Slice the meat to desired thickness. I've been doing my stuff thick, like 1/4-3/8" because I love the chewy, soft result. If you like dry crackly jerky, go thin. Also, make sure you slice across the grain or it will be much tougher to chew. As far as what type of meat, I've been using Top Round roast. The key is to get a lean cut and trim off any excess fat or else the jerky will go bad faster.
Next step, mix all the marinade ingredients in a plastic bag or bowl. Once it's all well-mixed, add the meat slices and let marinate. The recipe I used said marinate for UP TO 1 hour but I did it for more like 16 hours and it was awesome. Load it all up in the dehydrator and cook until dry to your liking. Typically around 8-9 hours for me but it will vary on your equipment and how thick your meat it.
SOURCE: http://robbwolf.com/2011/05/11/diy-maple-sage-beef-jerky-recipe/
UPDATED, 3/9/12:
I added cracked black pepper to the some of the meat right after I put it on the dehydrator racks and the result is good. I'm adding that to the recipe.
Photos:
