Brown Sugar Jerky - The rich meat flavor with the sweetness of the brown sugar makes this a crowd pleaser! | Jerkyholic.com

Brown Sugar Jerky

Brown Sugar Jerky - The rich meat flavor with the sweetness of the brown sugar makes this a crowd pleaser! | Jerkyholic.com

The rich meat flavor and the sweetness of the brown sugar makes this jerky a crowd pleaser. You might have to keep some of this jerky hidden if you don’t want anyone and everyone within munching distance to devour it in seconds.

This was  a recipe that was taken out of the book “Sausage and Jerky Makers’ Bible”, one of the many jerky books I have strung across my living room. Bravo to the recipe, it’s a keeper for sure. My wife loved the sweetness the brown sugar adds to this meat treat.

Brown Sugar Jerky Marinade

Coriander, cayenne pepper, white pepper, and mustard powder are the main other ingredients that compliment the brown sugar in giving this jerky a smooth sweet taste. The cayenne pepper doesn’t really add that much of a kick to the flavor, but that’s okay. I normally love a good kick to my jerky, but the sweetness of the sugar is the star of this show.

Brown Sugar Jerky Marinating

After marinating for 22 hours, these strips got a toothpick through one end and into the oven they went for a total of 9 hours at 170° F.

Brown Sugar Jerky Oven

I can’t remember the product that coined the phrase, but “set it and forget it!” comes to mind when letting these dry. Just put these babies in the oven and go: mow the lawn, swim in the pool, play a round of golf, go fishing for dinner, watch the big game… Do something that will take a while! Don’t you worry, this brown sugar jerky will be waiting for you when you get back, and I promise you will be HAPPY!

Brown Sugar Jerky Finished

Not a fan of curing salts? Not to worry, you can leave out this ingredient if you choose. Many of the recipes I make do NOT call for curing salt. Just make sure that you heat the meat to 160° to prevent the growth of any bacteria.

*Leaving the curing salt out of the recipe will alter the look and flavor of this recipe.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

Brown Sugar Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb eye of round
Marinade
  • 1½ tsp pickling salt
  • ¼ tsp Prague Powder #1 (curing salt)
  • ⅛ tsp cayenne pepper
  • ¼ tsp coriander, ground
  • ¼ tsp liquid smoke
  • ½ tsp white pepper
  • ½ tsp dry mustard powder
  • ¼ cup brown sugar
  • ½ cup cold water
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the pickling salt, Prague Powder #1, cayenne pepper, coriander, liquid smoke, white pepper, dry mustard powder, brown sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for a less chewy jerky
  4. Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
  5. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  6. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  7. Dry with your favorite jerky making method. An oven was used with this recipe and dried for 9 hours at 170 degrees.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: