Beef Jerky
I made the easiest and quickest
Organic Beef Jerky
from Cherry Tree Organics
Organic Beef Jerky
from Cherry Tree Organics
This is the tastiest and quickest beef jerky I have ever made.
Quick, easy and tasty, that is the trifecta I'm looking for when making my jerky!
This recipe is care of, Once Upon a chef.
Here is my version with my modified Fill Good ingredients
I only marinated my meat for 2 hours, overnight, would have made it even better I'm sure.
Quick, easy and tasty, that is the trifecta I'm looking for when making my jerky!
This recipe is care of, Once Upon a chef.
Here is my version with my modified Fill Good ingredients
I only marinated my meat for 2 hours, overnight, would have made it even better I'm sure.
INGREDIENTS
- 1 kilo round roast, trimmed of fat and silver skin. Sliced approx. 1/3 centimeter ( Every single time I have had Cherry Tree Organic meat it has been succulent and absolute perfection. Even these more economical cuts you taste the difference )
- 1 cup maple syrup (our special Sap n Tap maple syrup I'm sure was the game changer and upped the anty!)
- 1 cup tamari sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
I placed the pieces of marinated meat over my oven rack with a drip tray underneath. Just like the below picture.
4hrs at 70 degrees Celsius.
I then turned off the oven and left the jerky in over night. Slowly cooling as the oven did.
Some pieces were more dehydrated than others. You want bendy, and dried out jerky. Some were perfection and some were a little harder and less bendy. It came down to the thickness of the meat. I don't mind the inconsistency. I'm was not going for perfection. Just tasty, homemade jerky. And we had it in spades!
4hrs at 70 degrees Celsius.
I then turned off the oven and left the jerky in over night. Slowly cooling as the oven did.
Some pieces were more dehydrated than others. You want bendy, and dried out jerky. Some were perfection and some were a little harder and less bendy. It came down to the thickness of the meat. I don't mind the inconsistency. I'm was not going for perfection. Just tasty, homemade jerky. And we had it in spades!
