Honey & Lemon Beef Jerky Recipe
Description: This Honey & Lemon Beef Jerky recipe features a delightful marinade that tenderizes the meat with lemon juice without overwhelming it with citrus flavor. Using 1/4-inch sirloin slices, often labeled as “fajita beef” or “stir-fry beef,” not only streamlines the preparation process but also ensures a lean jerky. The drying process in the oven takes approximately 6-1/2 hours at 180 degrees Fahrenheit, so it’s recommended to check on it after about 5 hours to ensure perfect texture.
Category: Lunch/Snacks
Keywords: Meat, Camping, Oven
Ingredients
| Ingredient | Quantity |
|---|---|
| Sirloin beef | 1 1/2 lbs |
| Garlic | 1 clove |
| Honey | 1/2 cup |
| Soy sauce | 1/2 cup |
| Tamari soy sauce | 4 tbsp |
| Lemon juice | 1/2 cup |
| Black pepper | 1/2 tsp |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 271.1 |
| Total Fat | 13.8 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 57 mg |
| Sodium | 1196.9 mg |
| Carbohydrates | 19.3 g |
| Dietary Fiber | 0.3 g |
| Sugars | 17.9 g |
| Protein | 18.2 g |
Instructions
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Marinate the Meat: Begin by combining the minced garlic, honey, lemon juice, soy sauce, tamari soy sauce, black pepper, and salt in a bowl. Mix well until the ingredients are thoroughly blended. Place the sirloin beef strips into a large plastic zipper bag and pour the marinade over them, ensuring that all pieces are evenly coated. Seal the bag tightly and refrigerate overnight to allow the flavors to infuse into the meat.
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Prepare for Drying: The following day, to facilitate an easy clean-up, cover the oven rack beneath with aluminum foil. Preheat your oven to 180 degrees Fahrenheit.
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Arrange the Meat: Remove the marinated beef strips from the bag, letting any excess marinade drip off. Place the strips on a baking rack, ensuring they are spaced apart to allow air circulation. To allow humidity to escape, prop the oven door slightly ajar using an oven mitt.
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Dry the Jerky: Place the rack in the oven and start the drying process. Monitor the meat closely; it typically takes about 6-1/2 hours in my oven. However, it’s wise to check the jerky after 5 hours to assess the drying progress. Depending on your oven and the thickness of the meat, it could take as long as 7 hours to reach the desired texture.
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Final Touches: As the jerky dries, if you notice any grease spots forming, gently blot them with a paper towel to keep your jerky clean and appealing.
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Cool and Store: Once the jerky has dried to your liking, remove it from the oven and let it cool completely. Store the cooled jerky in an airtight container for up to several weeks, perfect for snacks during camping trips or as a delicious lunch treat.
This Honey & Lemon Beef Jerky recipe combines savory and sweet elements for a flavorful snack that’s sure to please everyone, whether enjoyed at home or on the go. Happy snacking!
