Cranberry Beef Jerky
If you’re seeking a unique twist on traditional beef jerky, look no further than this Cranberry Beef Jerky recipe! 🍂 This delectable snack combines the sweetness of dried cranberries with the savory depth of seasoned beef, enhanced by a zesty kick from crushed red pepper flakes. Perfect for those long hikes or a flavorful afternoon snack, this jerky is a delightful blend of tangy, sweet, and spicy that will keep you coming back for more.
Ingredients
- 2 pounds London broil beef
- 1 cup light brown sugar
- 1 cup dried cranberries (you can dehydrate your own or use pre-packaged)
- 1 tablespoon garlic granules
- 2 teaspoons crushed red pepper flakes
- 2 tablespoons white wine vinegar
- 1/2 teaspoon black pepper
Instructions
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Prepare the Marinade: In a large bowl, combine the light brown sugar, dried cranberries, garlic granules, crushed red pepper flakes, white wine vinegar, and black pepper. Stir well to ensure all ingredients are thoroughly mixed.
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Marinate the Beef: Slice the London broil beef into thin strips, about 1/4-inch thick. Add the beef strips to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 24 hours. This allows the flavors to penetrate the meat, creating a rich and flavorful jerky.
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Prepare for Dehydration: After marinating, remove the beef strips from the refrigerator and shake off any excess marinade. Arrange the strips in a single layer on the trays of your dehydrator or on a baking sheet if using an oven.
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Dehydrate the Jerky:
- In a Dehydrator: Set your dehydrator to 160°F (71°C). Dehydrate the beef strips for approximately 8 to 10 hours, or until the jerky is dry and firm. The jerky is done when it snaps back from a bend but remains flexible.
- In an Oven: Preheat your oven to 200°F (93°C). Place the beef strips on a wire rack set over a baking sheet. Bake for about 8 to 10 hours, checking occasionally to ensure the jerky is drying evenly. The jerky is ready when it snaps rather than bends.
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Cool and Store: Once the jerky is completely dried, remove it from the dehydrator or oven and let it cool. Store the jerky in an airtight container or resealable plastic bag. For the best flavor, enjoy within 1 to 2 weeks, or freeze for longer storage.
Nutritional Information (per 4 oz serving)
- Calories: 514.6
- Fat: 13.1g
- Saturated Fat: 5.4g
- Cholesterol: 117.9mg
- Sodium: 2319.6mg
- Carbohydrates: 55.8g
- Fiber: 1.2g
- Sugar: 51.8g
- Protein: 42.3g
Tips for Success
- Selecting Beef: Opt for lean cuts of beef like London broil or eye of round to reduce excess fat, which can spoil more quickly.
- Marination Time: Don’t rush the marinating process. The longer you allow the beef to soak in the marinade, the more flavorful your jerky will be.
- Testing Doneness: Test the jerky by bending a piece. It should bend and crack but not break. If it breaks, it’s too dry.
With this recipe, you’ll have a flavorful and satisfying snack that’s perfect for on-the-go or as a special treat. Enjoy the unique combination of cranberry sweetness and a hint of heat, all wrapped up in a classic beef jerky format. 🌟🥩
