Bread and Butter Beef Jerky Recipe

Bread and Butter Beef Jerky Recipe

Hey there, this is Doug, the head jerky taste tester from Today, we're diving into our test kitchen to whip up a unique, tantalizing recipe - bread and butter pickle beef jerky.

The Ingredients and Preparation

I keep 2 lbs of pre-sliced eye round in my freezer, all set for my culinary experiments, ensuring quick and easy test batches. Now, here's the thing. This recipe is a breeze. We're talking two cups of bread and butter pickle juice, Worcestershire, garlic powder, onion powder, black pepper, salt, and liquid smoke. I've been down this road before and I'll let you in on a secret - two jars of bread and butter pickle juice gives you exactly two cups. All the ingredients and steps will be found on our blog.

Marinade and Refrigerate

Before we jump in, remember to pull all the pieces apart as they have a tendency to stick together. This ensures every slice gets thoroughly coated with our tangy concoction. Once done, you're going to want to mix everything thoroughly, dissolve all the powdered ingredients into the liquid, and achieve even coverage. No half measures here, folks. Seal it up and let it sit tight in the fridge.

From the Fridge to the Dehydrator

Fast forward 40 hours, and the moment of truth arrives. Our marinated meat smells deliciously of bread and butter pickles. Now, the trick is to get it all racked up and into the dehydrator. Make sure your meat lies flat on the racks. Any lumps or overlap and you're looking at undried meat in the middle - not the tasty treat we're aiming for. Give each piece its space for ample airflow.

Dehydrating Done Right

I've found that this machine, a six-rack wonder, comfortably accommodates £4 of beef in a full load, so laying out our meat isn't a game of Tetris. We'll then set the temperature at 140 degrees and start checking at around three and a half hours.

The Final Product

And there you have it! After about four hours, our bread and butter pickle beef jerky is ready, with a little bit of surface moisture left. Once it's rested for about an hour and a half, we're good to go. As you chew on it, the distinct bread and butter pickle flavor really comes out. It's an unusual flavor profile for beef jerky, but boy, is it enjoyable.

Your Turn

So, if you're a pickle person with a soft spot for bread and butter pickle, this recipe is a must-try. I can't wait to hear how it turned out for you. Let's keep the conversation going down in the comments section, and feel free to suggest any tweaks for next time. Who knows, I might just feature your suggestion in our next recipe!

Thanks for dropping by today, and I'll see you next time in the test kitchen.

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