I was researching flavors that would pair well with the Smoked Paprika & was attracted to the potential of citrus. I decided on a Smoky Orange (thinking of how orange growers use smoking “smudge pots” to save their crops when a cold snap hits). I chose Ponzu (a Japanese citrus seasoning sauce with a soy sauce base) to enhance the citrus notes & Liquid Smoke to add extra smokiness. Out of several vinegar options, I chose the Aged Sherry Vinegar as it also has smoky notes. I went with a complex mix of spices to add depth without heat as I have a very low tolerance for the hot spices. The marinade has a nice tangy taste with a balanced flavor profile (no ingredients overpowering the others).
I was researching flavors that would pair well with the Smoked Paprika & was attracted to the potential of citrus. I decided on a Smoky Orange (thinking of how orange growers use smoking “smudge pots” to save their crops when a cold snap hits). I chose Ponzu (a Japanese citrus seasoning sauce with a soy sauce base) to enhance the citrus notes & Liquid Smoke to add extra smokiness. Out of several vinegar options, I chose the Aged Sherry Vinegar as it also has smoky notes. I went with a complex mix of spices to add depth without heat as I have a very low tolerance for the hot spices. The marinade has a nice tangy taste with a balanced flavor profile (no ingredients overpowering the others).Author: Wendy Sparkman
Ingredients
2 lbs Round Tip Roast
2 c Ponzu Sauce
2 c Orange Juice concentrate
1 bottle Aged Sherry Vinegar (10.1 oz)
1 c Brown Sugar
1/2 c Dijon Mustard
4 tbsp Liquid Smoke
4 tbsp Orange Peel
2 tbsp Worcestershire Sauce
2 tbsp Minced Garlic
2 tbsp Sesame Oil
2 tbsp Smoked Paprika
1 tbsp Lawry’s Seasoned Pepper (black pepper, red bell peppers, sugar, spices, paprika)
Slice beef roast to desired size & thickness (set aside)
Mix spices
Blend all other ingredients
Add spice mix to taste (yields approximately 6 c. Marinade)
Add sliced beef to marinade (I like to use gallon freezer bags) & mix thoroughly ensuring all sides of every piece gets exposure to the marinade
Refrigerate a minimum of 12 hours, turning & remixing occasionally to ensure even marination
When meat is ready, preheat oven to 175 degrees F
Line several baking sheets with foil & place baking racks in the pans
Drain the marinade off the beef & lay strips in a single layer across the baking racks
Bake strips for 3-4 hours, until reaches desired texture (If you have 2 trays in the oven, make sure to rotate between oven racks to ensure an even bake)
At the 3-hour mark, take one piece out of the oven and cool to test for texture, continue baking if needed
Once done, allow to cool before storing in an airtight container
Recipe Note
Although I indicated that the spice mix should be used “to taste”, I did add all of mine. I think this would be a good marinade for pork & chicken also. I don’t know exactly what the directions would be for a dehydrator as I don’t have one. I really like that the marinade is savory without either being overly sweet or “spicy hot”.
