Who can resist the mouth-watering flavor of beef jerky? Some might even call this healthy, low-calorie, snack food an addiction. Add the sweet, tangy flavor of apple cider powder and apple juice concentrate to the mix and you expand its appeal even more, especially among this nation’s certified apple lover’s.
Apple Cider Jerky Recipe
1 lb lean beef or venison (454 g)
1 1/2 tsp pickling salt (9.75 g)
1/4 tsp Prague Powder #1 (1.4 g)
1/4 tsp allspice (0.60 g)
1/2 tsp cardamom (1.4 g)
1/2 tsp cinnamon, ground (1.1 g)
1 1/2 tsp ground black pepper (3.75 g)
1 1/2 tsp granulated sugar (7.35 g)
1 tbsp apple cider powder (22.5 g)
1 cup apple juice concentrate (237 ml)
1. Cut away all visible fat and connective tissue from the beef or venison.
2. Slice meat into 1/4” (0.64 cm) thick strips, cut across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in a non-reactive container; mix well. Add meat strips, cover, refrigerate
4. Arrange cured meat strips on oiled jerky screens in a single layer, leaving enough space to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until meat is dried to 50% of its
original weight (green weight).
6. To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly.*
7. Properly dried jerky should keep up to 2 weeks in a sealed container or vacuum seal and freeze up to 6 months.
If you want to add a bit of sweetness, dribble honey over the top of the cured meat strips prior to placing them in an oven, smoker or dehydrator.
Although pink curing salt #1 isn’t required in the production of homemade jerky, it is recommended because it inhibits the growth of bacteria, reduces spoilage and improves the overall color and flavor of the finished product.
*To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
For more jerky recipes and jerky making information go to Sausage And Jerky Maker's Bible.