Lemon Garlic Beef Jerky
This Mediterranean-inspired beef jerky is characterized by the fresh acidity of lemon combined with aromatic garlic and herbs. The marinade gives the meat a bright, citrus-fresh note, complemented by dried oregano and thyme. A refreshingly light jerky that is especially popular as a snack.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesSlice lean beef (e.g., top round or eye of round) into 3 mm thin strips against the grain. Mix lemon juice, zest, garlic, olive oil, salt, oregano, and pepper into a marinade.
Marinating
8-12 hoursPlace meat strips in the marinade and refrigerate for 8-12 hours. Turn the meat occasionally to achieve an even marinating effect.
Dehydrating
5-7 hoursRemove meat strips from marinade, let drain well, and lay side by side on dehydrator racks. Dehydrate at 70 °C for 5-7 hours until the jerky is dry but still pliable and tears slightly when bent.
Quality Check & Storage
30 minutesCheck the cooled jerky for complete dryness. A well-dehydrated jerky bends but does not break. Store in airtight containers in a cool, dry place.
Pro Tip
Use freshly squeezed lemon juice and add some lemon zest to intensify the aroma. Do not marinate too long, as the acid can make the meat too soft.
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