Balsamic Rosemary Beef Jerky
This elegant beef jerky combines the sweet-sour complexity of aged balsamic vinegar with the resinous aroma of fresh rosemary. The marinade caramelizes slightly during dehydration, forming a glossy, aromatic crust on the meat. Ideal for connoisseurs seeking a refined, Mediterranean jerky with depth.
Ingredients(for 1 kg)
Instructions
Preparing the Marinade
10 minutesMix balsamic vinegar, olive oil, honey, garlic, rosemary, salt, and pepper well in a bowl until the honey is completely dissolved.
Preparing Meat & Marinating
12-16 hoursSlice beef (top round or rump) into 3 mm strips and fully submerge in the balsamic marinade. Marinate in the refrigerator for 12-16 hours, turning occasionally.
Dehydrating
6-8 hoursRemove meat strips from the marinade, drain well, and lay on dehydrator racks. Dehydrate at 70 °C for 6-8 hours. The balsamic sugar can become slightly sticky – place a sheet of parchment paper under the racks.
Cooling & Storage
1 hourAllow the jerky to cool completely on a rack. The caramelized surface will firm up as it cools. Stored in airtight containers in a cool, dry location, it keeps for up to 2 weeks.
Pro Tip
Use high-quality, aged Balsamic di Modena for a more complex flavor. Chop fresh rosemary more finely so it adheres more evenly to the meat strips.
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