Jerky Smoked Maple

Name: Jerky Geräucherter Ahorn
Total time: 5 h
Ingredients: 60 ml Ahornsirup (Klasse A, dunkel); 40 ml Sojasauce; 15 g Dijon-Senf; 6 g Schwarzer Pfeffer (grob gemahlen); 8 g Geräuchertes Paprikapulver; 5 ml Liquid Smoke (Hickory)

GlazeBeefDehydratingEasy5-7 hrs70-75 °C70-75 °CHickory

This jerky combines the sweet depth of real maple syrup with the robust flavor of hickory smoke into an irresistibly harmonious snack. A pinch of black pepper and Dijon mustard provides the necessary counterpoint to the sweetness. Inspired by Canadian breakfast traditions – perfect with coffee.

Ingredients(for 1 kg)

Maple syrup (Grade A, dark)60 ml

Soy sauce40 ml

Dijon mustard15 g

Black pepper (coarsely ground)6 g

Smoked paprika8 g

Liquid smoke (hickory)5 ml

Instructions

Preparation

15 minutes

Freeze lean beef (top round or brisket flat) for 45-60 minutes then slice into 3-4 mm strips against the grain. Remove all visible fat.

Marinade & Marinating

8-12 hours

Whisk maple syrup, soy sauce, Dijon mustard, pepper, paprika and liquid smoke in a bowl. Add meat strips, mix well, cover and marinate 8-12 hours in the refrigerator.

Dehydrating

5-7 hours

Pat meat dry and arrange on dehydrator trays. Dehydrate at 70-75 °C for 5-7 hours. Check after 4 hours: the jerky should bend without breaking and must have no wet spots.

Glaze (optional)

30 minutes

For a glossy glaze, lightly brush the still-warm jerky strips with fresh maple syrup and re-dry for another 20-30 minutes at 70 °C. Allow to cool completely before packaging.

Pro Tip

For an extra smoky note, add a teaspoon of liquid hickory smoke to the marinade if no smoker is available. This gives dehydrator jerky an authentic smoky flavor.

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