Best 3 Honey Lemon Beef Jerky Recipes
Honey lemon beef jerky strikes a delicate balance between sweet and sour flavors, making it a delightful treat that tantalizes the taste buds. The combination of honey's natural sweetness and lemon's zesty tang creates a unique marinade that infuses the beef with a burst of citrusy goodness. This easy-to-make snack is perfect for satisfying cravings, whether you're on a hiking adventure, enjoying a lazy afternoon at home, or simply looking for a healthier alternative to store-bought snacks. With just a few simple ingredients and a bit of patience, you can create your own honey lemon beef jerky that's bursting with flavor and sure to become a family favorite.
Let's cook with our recipes!
HONEY LEMON JELLY
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. -Ramona Wysong, Barlow, Kentucky
Provided by Taste of Home
Time 55m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY & LEMON BEEF JERKY
This is a delicious marinade for beef jerky. The lemon juice tenderizes the meat but doesn't necessarily make it taste "lemony". Also, instead of the usual flank steak, I used the 1/4-inch sirloin slices usually packaged as "fajita beef" or "stir-fry beef". It's lean and saves on slicing time. In my oven it finished drying in about 6-1/2 hours at 180 degrees, but check after around 5 hours just to be safe.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 18h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine garlic, honey, lemon juice, soy sauce, salt and pepper, and marinate steak strips in this overnight in a plastic zipper bag.
- The next day, cover oven rack beneath with foil for easy clean-up.
- Preheat oven to 180 degrees F.
- Place slices on a baking rack, prop oven door slightly with an oven mitt to allow humidity to escape, and dry meat on racks.
- In my oven, the process took about 6-1/2 hours.
- Check meat after 5 hours; it could take as long as 7 hours.
- Blot any grease spots that may come up.
FRESH HONEY BEEF JERKY
I have been a Beef Jerky Maniak for a couple of years now. The only problem is that beef jerky can only be bought for the dog here in Holland. So I came across a respectable recipe and i made some changes to it to suit my taste.
Provided by Dutch Chris
Categories Lunch/Snacks
Time 20h
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Buy the meat fresh from the butcher, about 2 mm thick and put it in the freezer for 2 1/2 hour.
- Cut away all excess fat,can be done easily now the meat is partly frozen.
- Defrost meat in microwave.
- Combine garlic, soy sauce, pepper, salt, liquid smoke, lemon juice, honey in a plastic container and marinate the meat in it for 12 to 24 hours.
- The next day, put a oven rack on the lowest level and cover it with foil for easy cleaning.
- Also, put another rack on the highest level.
- Preheat oven to 50°C.
- Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
- This way you can easily fit 1 kilogram of meat on one rack.
- Bake at 50°C and leave the oven door open to allow moisture to escape.
- Check the meat after 5 hours.
- It could take up to 8 hours, depending on the thickness of the slices.
- Jerky should bend, and not snap.
- Then it is ready!
- Store in a air-free zip bag.
Tips:
- Choose the right cut of beef: Flank steak or top round steak are good choices for beef jerky, as they are lean and have a good amount of flavor.
- Slice the beef thinly: The thinner the beef is sliced, the quicker it will dry out and the more tender it will be.
- Marinate the beef: Marinating the beef in a mixture of soy sauce, Worcestershire sauce, brown sugar, garlic, and spices will help to tenderize it and add flavor.
- Dry the beef thoroughly: Before dehydrating the beef, it is important to pat it dry with paper towels to remove any excess moisture.
- Dehydrate the beef at a low temperature: Dehydrating the beef at a low temperature (145-165°F) will help to prevent it from becoming tough.
- Store the beef jerky properly: Once the beef jerky is dehydrated, it should be stored in an airtight container in a cool, dry place.
Conclusion:
Honey lemon beef jerky is a delicious and healthy snack that is perfect for on-the-go. It is easy to make and can be customized to your own taste preferences. With a little planning and preparation, you can enjoy delicious homemade beef jerky in no time!
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