Honey Lemon Beef Jerky Recipes

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HONEY LEMON JELLY



Honey Lemon Jelly image

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

2-1/2 cups honey
3/4 cup lemon juice
6 tablespoons grated lemon zest
1 pouch (3 ounces) liquid fruit pectin

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



Honey & Lemon Beef Jerky image

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

1 1/2 lbs very lean sirloin beef, sliced 1/4 inch thick (the type packaged as "fajita beef" or "stir-fry beef")
1 clove garlic, minced
1/2 cup honey
1/2 cup soy sauce or 1/2 cup tamari soy sauce
4 tablespoons lemon juice
1/2 teaspoon black pepper
1/2 teaspoon salt

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



Fresh Honey Beef Jerky image

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

2 lbs very lean beef tenderloin, premier quality
2 garlic cloves, minced
1/2 cup honey
5/8 cup Japanese soy sauce (kikkoman is the best)
1 teaspoon liquid smoke (optional)
5 tablespoons fresh lemon juice
1/2 teaspoon fresh crushed black pepper
1/2 teaspoon salt

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.

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