Homemade beef jerky marinated in Limfjord porter

Homemade Beef Jerky marinated in Limfjordsporter is super easy to make and tastes fantastic. Here is my recipe for you.

1 bottle of Limfjordsporter – It adds some of the smoky flavor that makes it extra delicious
1 tbsp organic lemon juice
2 tsp honey
1/4 tsp strong mustard
2-3 tbsp soy sauce
Then whisk it all together

For the meat for Beef Jerky, I bought some veal wiener schnitzel because it needs to be low in fat. It is cut into 5mm slices and placed in the marinade. After 24 hours in the refrigerator, let it drain for 10 minutes. Then place the jerky on a rack and lightly salt and season with a little cayenne pepper. Preheat the oven to convection at 70-75 degrees Celsius and give the meat about 3 hours. It may be necessary to turn the rack halfway through so your Beef Jerky gets even heat. After the first hour, start checking your Beef Jerky every 15 minutes. It is done when you can easily pull it apart but it still doesn’t break. If your Beef Jerky breaks, it has been dried too much. When you take the jerky out of the oven, spread it out on a piece of baking paper and let it sit there for 3-5 hours. Only then can you pack your Beef Jerky into jars or bags. Beef Jerky can last for weeks if stored in the refrigerator.

A bit about storing Beef Jerky

At room temperature or outdoors: We are dealing with homemade food here. Use your sense of smell and taste to judge if it is still good enough to eat after a few days out of the fridge. The two biggest reasons Beef Jerky goes bad are fat in the meat (that’s why you should use meat with very low fat content) and moisture/condensation. If you see the slightest bit of moisture on the meat, immediately wipe it off with something like kitchen paper. If you store it for a longer time outside the fridge, I recommend getting some food-safe moisture absorbers – those small square packets sometimes packed with items that can’t tolerate moisture. If the jerky gets too warm outside the fridge, the meat will start to “sweat” and spoilage will happen quickly.

In the refrigerator: You have up to six months of shelf life.

In the freezer: Your Beef Jerky can last up to a year.

Generally: Make sure your Beef Jerky is stored in containers/bags with minimal air around it. Also, it is important that you never salt your jerky after it has been dried. There will always be some residual moisture in the meat, and adding more salt after drying will draw that moisture out. The result is that you will soon see small water droplets on the meat. However, you can salt the meat a little extra just before putting it in the oven, but never after. Enjoy!

And here is the finished, really delicious, flavorful, and insanely addictive result – homemade Beef Jerky just like our mothers made it ;)

I hope you liked the recipe and feel inspired to make it for your next trip. One thing is for sure – your outdoor friends will love you for bringing it. Homemade Beef Jerky is so much better than what you can buy, and together with a beer, a campfire, and good friends... life just doesn’t get much better!