Prep 3 hrs
Cook 2 hrs
I found that this marinade works well for Turkey Jerky as well. The beer helps tenderize the meat and the brown sugar and pancake syrup gives it that little bit of a sweet taste.
- 3 lbs boneless inside round roast
- 1⁄4 cup liquid smoke
- 1 teaspoon sesame oil
- 1 teaspoon tempura dipping sauce
- 1 1⁄2 cups soy sauce
- 6 garlic cloves, minced
- 1 teaspoon granulated garlic powder
- 3⁄4 cup brown sugar (light or dark)
- 1⁄4 cup pancake syrup, of your choice
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup beer, of your choice
- If using fresh fresh purchased meat, freeze partially for easy slicing.
- Slice meat approximately 1/8 inch thickness.
- In a large mixing bowl, mix together liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well to blend using a whisk.
- Add beer to mixture and mix gently using a spoon.
- Place sliced meat into marinade and marinate for at least 2 hours and even up to 4 hours.
- Place marinated slices on trays in dehydrator.
- If desired, sprinkle with additional black pepper to suit your own taste.
- The length of time to dehydrate depends on the type of a unit you are using.
- There are units available that have a built-in fan and this reduces the time by almost 50%.
- Generally, the time for dehydration will be from 6 hours to 16 hours.
- Turn the strips of jerky over and change the trays to a different level.
- Continue to dehydrate until slices are crispy, chewy and to your liking.
- Cool and store in glass containers with lid.
Just tried this -- we added a tad more brown sugar cause we like it sweet, and a bit of hot sauce -- but this is to die for. NEVER would have thought of the syrup but boy this is GREAT!! thanks, Uncle Bill!
This marinade is Outstanding!!! I didn't have any tempura sauce either, and it didn't make a difference. I've made beef jerky a couple of times now . . . can't wait for some venison!!
Very nice, sweet-smoky taste! We cut way back on the garlic and only used minced fresh garlic and no garlic powder, and we didn't have tempura sauce, but the balance in taste was just fine! And the beer REALLY tenderized the jerky ... thanks Uncle Bill - this was a wonderful jerky marinade!