Vinegar Horseradish Beef Jerky


Lean Meat

1 lb beef bottom round or venison


3 tablespoon prepared horseradish

cup white vinegar

½ teaspoon sea salt

½ teaspoon garlic powder

1 teaspoon cracked black pepper

¼ teaspoon curing salt (optional)


Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.

Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Dry with your favorite jerky making method. I used myExcalibur Dehydrator and dried for 4 hours at 165F.


Calories: 177kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 303mg | Potassium: 223mg | Vitamin C: 2.2mg | Calcium: 10mg | Iron: 2.3mg

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