Description
Sweet, smoky, chewy homemade beef jerky with a maple glaze and rich savory depth
Ingredients
- 1 kg very lean beef (eye of round, top round, or silverside), trimmed of fat
- ½ cup (approx. 120 ml) pure maple syrup
- 2 Tbsp Worcestershire sauce
- 2 Tbsp soy sauce (or tamari for gluten‑free)
- 1 Tbsp liquid smoke (hickory or mesquite style)
- 1 Tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
- Optional: ½ tsp red pepper flakes (for heat)
Instructions
- Partially freeze the beef for ~1–2 hours so it firms up (but not frozen solid), making it easier to slice.
- Trim off all visible fat and silver skin, then slice the beef into strips about 1⁄8 to 1⁄4 inch thick, **against the grain** for more tender jerky.
- In a bowl, whisk together maple syrup, Worcestershire sauce, soy sauce, liquid smoke, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and optional red pepper flakes until sugar dissolves and mixture is uniform.
- Place beef strips into a large resealable bag or non‑reactive container; pour marinade over the meat, ensuring all strips are well coated. Seal and refrigerate to marinate for 12 to 24 hours, turning or massaging occasionally so flavors penetrate evenly.
- Preheat your drying method (dehydrator, smoker, or oven). If using a smoker, aim for ~70–80 °C (160–175 °F). If using an oven, set to lowest temperature (around 70–90 °C) and prop the door slightly ajar for ventilation.
- Lay out the marinated strips in a single layer on racks (or hang them) so air circulates all around. If many strips, leave space between them to avoid overlapping.
- Dry for **4–6 hours**, checking periodically. The jerky is done when pieces bend and crack, but don’t snap in half. If parts are still moist, continue drying (lower heat if needed to avoid overcooking).
- Remove jerky, let it cool to room temperature, then store in airtight containers or vacuum-sealed bags. Properly dried jerky can be stored at room temperature for short terms, or refrigerated/ frozen for longer shelf life.
Notes
- Use the leanest cut possible—fat reduces shelf life and can turn rancid.
- Slicing against the grain gives a more tender bite; with the grain yields chewier texture.
- You can adjust sweetness or smokiness by increasing or reducing maple syrup or liquid smoke.
- If you don’t have a smoker or dehydrator, the oven method works fine—just ensure good airflow and low heat.
- Check jerky early—overdrying makes it brittle, underdrying risks spoilage.
- For spicier version, add cayenne or more red pepper flakes.
Nutrition
- Serving Size: 30 g (approx. 1 oz)
- Calories: 90–120 kcal
- Sugar: 4–7 g
- Sodium: 300–500 mg
- Fat: 1–3 g
- Saturated Fat: 0.5–1 g
- Unsaturated Fat: 0.5–2 g
- Trans Fat: 0 g
- Carbohydrates: 5–8 g
- Fiber: 0–1 g
- Protein: 9–12 g
- Cholesterol: 20–35 mg
