Pure Maple Syrup Jerky

• Gluten free

• Meat

  • 1 lb Beef bottom round

• Condiments

  • 1 tbsp Liquid smoke
  • 2 tbsp Maple syrup, pure
  • 1 tbsp Molasses

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 1/2 cup Water

Found on jerkyholic.com

Ingredients

• 1lb beef bottom round
• 1 tbsp molasses
• 2 tbsp pure maple syrup
• 2 tbsp granulated sugar
• 1 tbsp liquid smoke
• 1 tsp salt
• 1 tsp pepper
• ½ cup of cold water

Directions

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the molasses, maple syrup, sugar, liquid smoke, salt, pepper and cold water in a medium size bowl or ziplock bag. Mix well. *Use a blender makes this easy and well mixed.
• Remove the meat from the freezer and slice ¼ strips against the grain. Cut with the grain for a chewier jerky
• Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and pierce one end of each jerky strip with a toothpick.
• Line the bottom of your oven with aluminum foil for easy clean up.
• Put the top rack of your oven to the highest mount and hang the jerky. You can lay flat on a rack as well instead of hanging if you prefer.
• Dry at 170 degrees for 6 hours with the oven door cracked.
• Jerky will be finished when it bends and cracks but does not break in half.