Q: What wine pairs best with beef jerky?
- 1 tbsp. Worcestershire sauce
- 1 tbsp. soy sauce
- 2 tbsp. chili garlic sauce
- 1⁄2 tsp. salt
- 1 tbsp. brown sugar
- 1 1⁄2 tbsp. lime juice
- 1 zest of lime
- 1 tsp. mesquite liquid smoke (don’t add if you’re using a smoker)
- 1⁄4 tsp. curing salt
As always, take a peek at Beef Jerky Basics for guidance, wisdom and the strength to settle for nothing but the very best jerky.
Trim all visible fat from your beef and toss it in the freezer for an hour or so.
Mix all ingredients, whisking in the brown sugar until it’s completely dissolved.
Slice beef against the grain, between 1/8″-1/4″ thick.
Add sliced beef to a bag or other airtight container of marinade; shake well to evenly coat the meat.
Marinate in the fridge for 12 to 48 hours, turning occasionally so all the beef gets a good soak.
Remove and blot the strips with paper towels, then dry using your preferred method.
Jerky will be finished when it bends and cracks, but does not break in half.
Cool completely before storing in an airtight container.