Maple Bourbon Beef Jerky

Name: Ahorn-Bourbon Jerky
Total time: 6 h
Ingredients: 50 ml Echter Ahornsirup, dunkel; 40 ml Bourbon Whisky; 40 ml Sojasauce; 6 g Geräuchertes Paprikapulver; 5 g Schwarzer Pfeffer, grob gemahlen; 4 g Knoblauchpulver

MarinadeBeefDehydratingMedium6-8 hrs70 °C70 °CApple + Maple

Premium dried beef with the sweet depth of real maple syrup and the warmth of American bourbon. This combination creates a caramelized, slightly sticky surface with complex flavor. A perfect jerky for whiskey lovers and food enthusiasts.

Ingredients(for 1 kg)

Real Maple Syrup, dark50 ml

Bourbon Whiskey40 ml

Soy Sauce40 ml

Smoked Paprika6 g

Black Pepper, coarsely ground5 g

Garlic Powder4 g

Instructions

Preparing the Marinade

10 min.

Thoroughly mix maple syrup, bourbon, soy sauce, and all spices in a bowl. The marinade smells intense and sweet-smoky.

Marinating

10-24 hours

Place beef strips (3-4 mm, cut across the grain) with the marinade in a zip bag and marinate in the refrigerator for at least 10 hours.

Safety Heating

10 min.

Pat strips dry, place on a rack and heat in the oven at 160 °C for 10 minutes. The maple sugar caramelizes slightly on the surface.

Dehydrating

6-8 hours

Dehydrate at 70 °C. The maple syrup may cause slight sticking to the racks – place parchment paper underneath or grease the racks.

Pro Tip

Use real Grade A maple syrup (dark, robust taste). After drying, the jerky may be slightly sticky – this is normal and a sign of high quality.

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