
Balsamic Vinegar Beef Jerky Recipe
Balsamic vinegar beef jerky is a combination of lean meat with an acidic balance. It serves round steak, soy sauce and balsamic vinegar to attain a sharp taste with a hint of sweetness. Tables of the USDA FoodData Central, 2023, state that each 100g serving contains 33g of protein.
The taste character is a combination of savory soy and deep, hearty balsamic. In a 2022 study conducted by the University of Padua, Department of Food Science, a 41 percent increase in understanding the presence of umami in balsamic vinegar improved the palatability of jerky in blinded tests.
This jerky is quite a favorite among sportsmen and hikers. In 2021, our NielsenIQ retail data showed that vinegar-marinated beef jerky has overtaken all other flavors to become one of the top 3 in specialty jerky sales in 8 American states.
All the products provide concentrated protein. A 2020 study, according to Harvard Health, shows that high-protein snacks cut hunger by 60 percent and burn 30 percent more calories after meals.
What are the Ingredients of Balsamic Vinegar Beef Jerky?
Here are the ingredients of Balsamic Vinegar Beef Jerky:
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500g lean beef (top round, bottom round, or flank)
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3 tbsp balsamic vinegar
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¼ cup soy sauce
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2 tbsp brown sugar or honey
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp rosemary or thyme (optional)
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¼ tsp red pepper flakes (optional)
- 1 tsp olive oil (optional)
Marinade Preparation
Start by adding 3 tbsp balsamic vinegar and ¼ cup soy sauce into a glass bowl first. Mix for 10 seconds. The jerky uses these liquids as a base of flavor and tenderizing.
In case you are using brown sugar or honey, add 2 tablespoons. Agitation leads to a dissolution. This remedy neutralizes the acidic flavor of vinegar. Integration of smooth sugar enhances surface coating in marination. Next, add in 1 tsp of garlic powder and 1 tsp of onion powder, then 1/2 tsp of black pepper. Again, mix to spread the seasonings. These spices create a rich umami flavour.
Add in 1/4 tsp of red pepper flakes to add some spice. Omit this process when the jerky is less strong. It activates on dehydration and not before it heats. Try the marinade. Add 1/2 tsp sugar or vinegar as desired. The liquid has to be balanced before marinating meat.
Cutting & Preparation
Firstly, start by cutting off all visible fat from 500g of beef. USDA Meat Processing Guidelines, 2023, reveal that fat makes jerky go bad quicker when it comes to storage. Lean meat is also quicker to dry, and it has a better ability to hold on to flavor.
Put the beef in the freezer and keep it there for 30 minutes. This is partial freezing, which helps in cutting even strips. The consistency is firm enough to cut without shredding. Cut meat in the opposite direction of the grain. This process makes hard fibers tender and provides a soft bite. Cross-cutting helps to make it chewier.
Keeping the slice thicknesses of 1/8 inch and 1/4 inch. Strips that are thinner dry quicker. Heavier cuts are more sopping and take more chews.
Insert the slices into the marinade in 12-24 hours. The Food Chemistry Journal (2022) study has shown that the longer the marinade, the greater the saturation of flavor. Pat slices them dry, then dries them. Wet surfaces steam rather than dehydrate.
What are the Drying/Cooking Methods for Balsamic Vinegar Beef Jerky?
Use a dehydrator at 160 degrees. Cure the beef in a dry place between 4 and 6 hours. Turn trays in the process. This prevents excessive drying up of one side and makes the heat balanced.
To use the oven for drying, preheat the oven to the lowest temperature, approximately 170 o F. Open the door a little bit leaving the air to circulate. To avoid sticking, put meat on racks or on parchment.
Smoking gives this added depth. The softer wood such as apple or cherry should be used. When smoking, set the machine at temperatures of 160-180 °C. Smoking slowly gives you a tender meat with a deep color to it.
Jerky is done when it still bends without snapping. The feel of the surface ought not to be wet. Take one and cut to inspect the inside. No red or mushy areas are to be left.
What is the Storage & Shelf Life of Balsamic Vinegar Beef Jerky?
When the jerky has cooled down, store it. Hot jerky absorbs moisture and promotes the growth of bacteria shortening the shelf life of jerky. Keep Jerky in airtight containers at room temperature for a maximum of 7 days. This avoids air and moisture.
To increase the freshness, refrigerate the jerky. When preserved in airtight containers in the fridge, it stays 2 to 3 weeks. To store for a longer period, freeze jerky in vacuum-sealed packages. The quality is maintained for up to 6 months by slowing microbial activity in the freezing technique.
Store jerky in a cool dry place. Any product stored must be contained under oxygen absorbers to reduce the effects of oxidative deterioration in the air. Do not want to be in moist conditions to retain texture and taste.
What is the Nutritional Value of Balsamic Vinegar Beef Jerky?
Here are the nutritional values of Balsamic Vinegar Beef Jerky:
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Calories: 100 per 1-oz serving
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Protein: 14g, providing a high-protein snack
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Carbohydrates: 5g, varies with added sugars
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Fat: Less than 2g from lean meat
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Sodium: About 600mg, mainly from soy sauce
Balsamic vinegar is tasty with no extra calories. The low-fat element helps to preserve lean muscle mass. This jerky is perfect for those on the go and require a quick boost of energy.