Greetings, fellow jerky enthusiasts! I'm Doug from Jerky.com and today we're taking a deep dive into a rather unique creation: Garlic Mustard Beef Jerky. This recipe promises a burst of robust flavors and a culinary adventure you won't forget.
We kick off the process with the following ingredients for the marinade:
1/2 cup Dijon Mustard
2 tablespoons Minced Garlic
1/2 cup Soy Sauce
1/4 cup Worcestershire
1/4 cup Water
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 teaspoon Black Pepper
1 teaspoon Salt
2 teaspoons Liquid Smoke
And of course, the star of our dish - 2 lbs of pre-sliced iron round beef, conveniently bagged and ready for action!
Preparing the Marinade
The preparation is hands-on, but simplicity is key. Start by ensuring the pre-sliced meat pieces aren't sticking together. Next, blend all the ingredients ensuring the dry ones dissolve perfectly into the liquid. Your objective is to achieve an even marinade that coats every piece of meat uniformly.
Marination and Refrigeration
Once your marinade is ready and the meat is well-coated, cover the mixture and pop it into the refrigerator.
In the meantime, it's time to prep your dehydrator or oven. When laying out the meat, make sure the pieces aren't folded over on themselves or touching - you want to ensure an even airflow around each piece.
Remember to consider your machine's capacity as well - you don't want to find yourself running out of space halfway through the process.
Temperature and Time Settings
Next, set your time and temperature according to your preference. I personally like to set my dehydrator to 140 degrees and start checking the jerky around the 3.5-hour mark to prevent over-drying.
Tasting and Feedback
After about 4 hours, it's time to taste the Garlic Mustard Beef Jerky. The balance of flavors and the subtle notes of garlic create a truly unique taste. Although the jerky might seem a bit dry, the texture and pliability remain intact.
You might find that the garlic is quite subtle with the mustard flavor taking the foreground. If you like, feel free to adjust the proportions to better suit your taste.
I invite you to try this recipe and share your experience with us in the comments. If you have an innovative jerky recipe of your own, we're all ears! Who knows, your recipe might be featured in one of our future videos.
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Thanks for joining me today in the Jerky.com Test Kitchen. Until next time, happy cooking!
Garlic Mustard Beef Jerky
Garlic Mustard Beef Jerky
- 2 lbs Iron Round Beef, pre-sliced
- 1/2 cup Dijon Mustard
- 2 tablespoons Minced Garlic
- 1/2 cup Soy Sauce
- 1/4 cup Worcestershire
- 1/4 cup Water
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 2 teaspoons Liquid Smoke
- In a large bowl, combine Dijon mustard, minced garlic, soy sauce, Worcestershire, water, garlic powder, onion powder, black pepper, salt, and liquid smoke.
- Add the beef to the marinade, ensuring each piece is well-coated.
- Cover the bowl and refrigerate for 45 minutes.
- Lay out the meat pieces on your dehydrator or oven racks, making sure they aren't folded over or touching.
- Dehydrate at 140 degrees. Start checking the jerky around the 3.5-hour mark to avoid over-drying. It should take around 4 hours in total.
- Let cool before storing or consuming.