Tag: fruit

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