Tag: flavor

Fruit Flavored Beef Jerky

written 07/29/2023, updated 07/29/2023

What

Beef Jerky, Fruit Flavored, Oven Baked

Ingredients

*Measurements are all to your taste

Main: Beef

Marinade: Soy Sauce, salt, sugar, fruit jam, fruit juice (your choice in flavors, I used strawberry and raspberry jam, and mango/strawberry juice), lemon/citrus juice, red wine, Shaoxing wine

Optional: fresh-squished strawberries, pepper, garlic, etc

Supplies: Plastic zipper bag, racked baking sheet or air fryer basket, liner to catch drippings, toothpicks

Time

30 minutes Prep + Overnight set + 45 minutes Bake = 1 hour, 15 minutes + overnight (for 350F Bake)

Steps

Prep

  • Prepare the beef: Slice to your desired thickness and size
  • If thicker, then poke holes in it
  • Put beef in plastic zipper bag
  • Prepare the marinade: combine soy sauce, red & Shaoxing wines, salt, sugar, lemon/citrus juice, fruit jams, your optional ingredients and fruit (to your desired taste), and then pour into zipper bag
  • Really combine them with the meat
  • Add the fruit juice
  • Close and place in refrigerator overnight

Cooking

  • Take meat out of refrigerator to room temperature
  • Lay the beef slices on the rack OR, using toothpicks, suspend them between the rack slats
  • Make sure to have a drip catcher underneath

Route A: 300F for 45 minutes

  • Preheat oven to 300 degrees F (150C)
  • Bake for 45ish minutes (depending on thickness) until desired consistency/hardness

Route B: Lowest Temp for 2-6 hours

  • Set oven to 300F (150C)
  • Lower to 270F (133C)
  • Add beef
  • Cook for 10 minutes (to make it safe to eat)
  • Lower temperature to lowest possible temperature of oven (traditionally, it’s 145F/63C), prop open oven door with wooden spoon for ventilation
  • Cook to desired dryness

Route C: Use dehydrator/air fryer

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Notes

  • Cut with the grain for MORE chewiness, cut against the grain for LESS chewiness
  • Thicker slices will take more time, thinner slices with take less time
  • If you thread the toothpicks into the ends of the beef strips and then hang those in between the rack slats, it will dry evenly
  • Don’t marinate for too long or the meat consistency will change