📝 About This Recipe
Elevate your snacking game with this artisan beef jerky that balances the deep, umami richness of black garlic with the sweet, oaky charred notes of premium bourbon. This recipe utilizes the traditional preservation method of low-temperature dehydration to transform lean cuts of beef into a chewy, protein-packed delicacy. Perfect for trail adventures or as a sophisticated addition to a rustic charcuterie board, this jerky is a masterclass in flavor layering and texture.
🥗 Ingredients
The Protein
- 2 pounds Eye of Round or Top Round Beef (trimmed of all visible fat and silver skin)
The Umami Base
- 3/4 cups Low-Sodium Soy Sauce (provides the essential salt for curing)
- 1/4 cups Worcestershire Sauce (adds tang and depth)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 2 tablespoons Rice Vinegar (helps tenderize the muscle fibers)
Sweet & Aromatic Aromatics
- 1/3 cups Dark Brown Sugar (packed)
- 2 tablespoons Bourbon Whiskey (use a high-quality, high-rye bourbon)
- 1 tablespoon Black Garlic Paste (or 4 cloves smashed into a paste)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 teaspoon Onion Powder
The Spice Kick
- 2 teaspoons Coarsely Ground Black Pepper (freshly cracked for maximum bite)
- 1 teaspoon Smoked Paprika (Spanish pimentón)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat level)
- 1 tablespoon Honey (for a glossy finish)
👨🍳 Instructions
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1
Place the beef in the freezer for 45-60 minutes. This firms up the muscle fibers, making it much easier to slice consistent, thin strips.
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2
While the beef chills, whisk together the soy sauce, Worcestershire, liquid smoke, rice vinegar, brown sugar, bourbon, black garlic paste, ginger, onion powder, black pepper, paprika, red pepper flakes, and honey in a large bowl until the sugar is fully dissolved.
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3
Remove the beef from the freezer. Using a very sharp chef's knife or a meat slicer, cut the beef into 1/8-inch thick slices. Cut 'with the grain' for a chewier jerky, or 'against the grain' for a more tender, brittle bite.
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4
Place the beef slices into a large heavy-duty gallon-sized freezer bag and pour the marinade over the top.
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5
Seal the bag, removing as much air as possible, and massage the meat to ensure every single surface is coated in the marinade.
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6
Refrigerate for at least 12 hours, though 24 hours is ideal for the deep mahogany color and full flavor penetration.
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7
Preheat your dehydrator to 160°F (71°C). If using an oven, set it to the lowest possible setting (usually 170°F) and prop the door open slightly with a wooden spoon to allow moisture to escape.
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8
Drain the beef in a colander, discarding the excess marinade. Pat each strip very dry with paper towels; removing surface moisture is key to a safe and efficient dehydration process.
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9
Arrange the strips on the dehydrator trays or oven racks lined with parchment paper. Ensure the pieces are not touching or overlapping to allow for maximum airflow.
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10
Dehydrate for 4 to 6 hours. Start checking at the 4-hour mark. The jerky is done when it bends and cracks but does not snap in half; there should be no visible moisture when squeezed.
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11
Once finished, remove the jerky and let it rest at room temperature for 30 minutes to 'condition' and firm up.
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12
Store in an airtight container or vacuum-sealed bag. For maximum freshness, keep in the refrigerator for up to 2 weeks or freezer for 3 months.
💡 Chef's Tips
Trim every bit of white fat you see; fat does not dehydrate and will cause your jerky to go rancid quickly. If you prefer a 'Texas-style' dry rub feel, sprinkle extra cracked black pepper over the strips immediately after laying them on the trays. Always use a lean cut like Eye of Round; it is the most economical and effective cut for this specific preparation. To ensure food safety, ensure your internal temperature reaches 160°F during the drying process to kill any potential bacteria.
🍽️ Serving Suggestions
Pair with a glass of the same bourbon used in the marinade to highlight the oaky notes. Serve as a high-protein component on a charcuterie board alongside sharp aged cheddar and dried apricots. Chop up small leftover bits and use them as 'savory sprinkles' over a wedge salad or baked potato. Pack into small brown paper bags for a sophisticated, homemade gift for hikers and outdoor enthusiasts.