Healthy Snacks Apple Cider Vinegar Black Pepper Beef Jerky (Yum!)
You might be wondering, what does apple cider vinegar black pepper beef jerky taste like? If you let your curiosity get the best of you, you’re in for a real treat. The apple cider vinegar, dry mustard, oregano, basil, and brown sugar are ingredients not commonly found in traditional jerky recipes which is what makes this recipe so unique and delicious. When making apple cider vinegar and black pepper beef jerky, make sure to have enough for everyone because it’s seriously addicting. Don’t worry about making too much because it keeps in the fridge for up to a month if stored properly.
More Homemade Beef Jerky Recipes:
Bacon Burger Jerky – Homemade Ground Beef Jerky Recipe
How to Make the Best 5-Ingredient Homemade Beef Jerky (Easy!)
Apple Cider Vinegar Black Pepper Beef Jerky (Yum!)
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours, 10 minutes
- Yield: 20 1x
Ingredients
2 pounds London broil or eye of round roast, trimmed off fat and sliced thinly against the grain
½ cup soy sauce
½ cup apple cider vinegar
4 garlic cloves, minced
2 tbsp brown sugar
2 tbsp Worcestershire sauce
½ tsp dry mustard
1 ½ tsp liquid smoke
½ tsp oregano
½ tsp basil
1 tbsp coarsely ground black pepper
Instructions
- In a large bowl whisk together the soy sauce, apple cider vinegar, Worcestershire sauce, liquid smoke, brown sugar, minced garlic, dry mustard, oregano and basil until combined.
- Add the meat to a bowl and toss until well coated.
- Cover and refrigerate for at least 30 minutes, or up to 1 day.
- If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator.
- Sprinkle with coarsely ground black pepper.
- Set dehydrator according to manufacturer’s instructions.
- If you’re making the jerky in the oven, heat oven to 175°F.
- Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Lay the beef strips out in a single layer on the wire rack.
- Sprinkle with coarsely ground black pepper.
- Bake the beef in the preheated oven until dry and leathery, about 4 to 8 hours, flipping the beef once about halfway through. (see note*)
- Remove from the oven and allow to cool completely.
- Transfer in a container and refrigerate for up to 1 month.
Nutrition
Notes
The total time is dependent on the thickness of the meat.
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