Marmite Beef Jerky Recipe – a Savory Twist
Hello jerky enthusiasts! I'm Doug from Jerky.com, and I'm back in our test kitchen to share an exciting new Marmite beef jerky recipe (well...*I* think it's pretty exciting). This one's pretty simple, calling for just six ingredients and about 2 lbs of pre-sliced eye round beef. Easy...right?
(Insert Photo of Ingredients and Sliced Beef)
Prepping the Marinade
Ensuring the accuracy of our recipe and tracking the yield of jerky from our wet meat are our main reasons for weighing our beef. This time, we're starting with roughly 2 lbs, 3 ounces of meat that has been thawed out (I keep bags of pre-sliced eye-of-round in my freezer in two pound batches) straight from the freezer. With the meat weighed, we're ready to make our marinade.
For this, I've got my trusty Thermomix to blend the ingredients. We're using half a cup of Marmite, one and a half cups of water, two tablespoons each of granulated garlic and onion powder, and two teaspoons each of black pepper and celery powder.
(Insert Photo of the Marinade Preparation)
With the marinade looking all mixed up (the powdered ingredients have evenly disolved into the liquids)...it's time to add the beef. Especially with larger pieces that have been frozen, I always take the time to separate the meat and ensure each piece gets coated thoroughly for even flavor distribution.
(Insert Photo of the Beef being Marinated)
Marination and Dehydration
After a 48-hour marination period, our beef is ready for the dehydrator. When racking up the meat, the goal is to ensure even spacing for optimal airflow. With our jerky laying flat and not touching, it's time to set our machine for a 140-degree drying period.
(Insert Photo of the Beef being Dehydrated)
When checking the dehydration process, I usually start around the 2.5 to 3-hour mark...checking regularly for my desired texture. For this batch, I ended up pulling it at just over 3 hours and letting it sit at room temperature for another hour or so...bringing the total time to slightly over 4 hours. By the end of the process, we've got a yield of almost exactly 1 lb of jerky, translating to just under 50% yield from our initial wet meat weight.
The Taste Test
This Marmite beef jerky has a fantastic aroma, and the texture is just right. It delivers a bold, beefy flavor - savory and gravy-like without overwhelming the meat's natural taste. But, I get the feeling that it's not just me who's a fan. Let's hear what our taste testers have to say.
(Insert Photo of Taste Testers)
Our panel of testers agreed that it has a savory flavor reminiscent of French onion soup. The overall verdict was positive, citing a beefy gravy taste, a roast-like character, and a satisfying texture. One of our testers likened the flavor to a smoky roast beef - an apt description, in my opinion.
(Insert Photo of Taste Testers giving Thumbs Up)
Wrapping it Up
Despite being on the pricier side due to the cost of Marmite, this recipe is a must-try for those seeking a rich, savory jerky.
If you decide to give this Marmite beef jerky recipe a go, do share your thoughts. What would you change next time to make it even better for you? We're always keen to hear your feedback and how you're making these recipes perfect for you.
(Insert Photo of Final Product)
Also...if you haven't...watch the YouTube video posted here to watch us make this recipe. It's a little more fun to watch us make it (if you are in to video tutorials). We are always posting new Jerky Recipe videos over there, so don't forget to like and subscribe to our channel to stay updated with more jerky recipes. We're constantly experimenting with new flavors in the Jerky.com test kitchen, and we wouldn't want you to miss out on any. Until next time, happy jerky making!
Marmite Beef Jerky Recipe
Marmite is somewhat of a mystery to most Americans. Many Americans haven't even heard of it much less actually tried Marmite. But, it's a hugely popular condiment in the UK and when used properly...it can be an awesome flavor to add to many food items...including beef jerky!
Marmite is a thick, sticky, dark colored paste-like substance that is made from concentrated yeast extract that is the by-product of beer brewing. It has a concentrated beefy, salty, savory flavor that is unlike most spreads and condiments that Americans are used to. So...it can be a little bit of an "acquired taste". I have seen many people put off by it the first time they try it. But, I have really come to enjoy it and I think it can be used in many different dishes as a cooking ingredient as a flavor enhancer. This beef jerky recipe made me a believer in it!
If you like bold, savory jerky flavors...this Marmite Beef Jerky Recipe is one you should absolutely try. It's different, it's unique...and it might just open you up to a whole new world of cooking.
Remember, this jerky recipe may be a bit on the pricier side due to the cost of Marmite, but the depth of flavor it brings to the jerky is absolutely worth trying! If you make it, taste test the jerky with a group of friends and let me know what your feedback is and what you would do differently the next time you make it. I LOVE hearing your feedback on these recipes!
Enjoy your homemade Marmite Beef Jerky!
- 2 lbs of beef (pre-sliced eye of round)
- 1/2 cup of Marmite
- 1 1/2 cups of water
- 2 tablespoons of granulated garlic
- 2 tablespoons of onion powder
- 2 teaspoons of black pepper
- 2 teaspoons of celery powder
- Weigh your beef to ensure you're using 2 lbs. This allows for accuracy in the recipe and helps you keep track of the yield.
- In a Thermomix or similar blender, combine the Marmite, water, granulated garlic, onion powder, black pepper, and celery powder. Mix thoroughly until evenly combined.
- Pour the marinade over the beef, ensuring that all pieces are thoroughly coated. Mix the beef and marinade together, separating any pieces that are sticking together.
- Seal the marinated beef in a container and refrigerate for 48 hours.
- After the beef has marinated, lay it out on dehydrator trays. Ensure there's plenty of space around each piece for airflow, and that each piece is lying flat, not folded over on itself.
- Set the dehydrator to 140 degrees and begin checking the jerky around the 3-hour mark.
- Once the jerky has reached your desired texture, remove it from the dehydrator and let it cool at room temperature. This process should take around 4 hours total.
- Weigh the final product to calculate your yield.
For this recipe, there might be leftover marinade, indicating the need for a bit less water. If this is the case, adjust accordingly next time.