Herbes De Provence Smokey Paprika French Onion Beef Jerky Recipe
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This flavor of beef jerky is a flavor that I believe could be extremely marketable! I’ve made various flavors that have been a bit odd before, like caramel apple jerky etc… Pleasing friends and co-workers with my unique jerky flavors just makes us ALL happy. They get free jerky, and I get the satisfaction that I’ve created something awesome for everyone. My humble dehydrator could never go large scale, and through financial embarrassment, I decided to work out this French Onion flavor as easily as possible to make and submit into this contest. Making jerky is something that I love to do in life. Perhaps the professionals at Jerky.com will love my recipe, as well as all of you. And perhaps, my financial embarrassment will one day become a thing of the past and we will ALL be happy while we eat great tasting beef jerky!
Matthew - Herbes De Provence-Smokey Paprika-French Onion Beef Jerky
This flavor of beef jerky is a flavor that I believe could be extremely marketable! I’ve made various flavors that have been a bit odd before, like caramel apple jerky etc… Pleasing friends and co-workers with my unique jerky flavors just makes us ALL happy. They get free jerky, and I get the satisfaction that I’ve created something awesome for everyone. My humble dehydrator could never go large scale, and through financial embarrassment, I decided to work out this French Onion flavor as easily as possible to make and submit into this contest. Making jerky is something that I love to do in life. Perhaps the professionals at Jerky.com will love my recipe, as well as all of you. And perhaps, my financial embarrassment will one day become a thing of the past and we will ALL be happy while we eat great tasting beef jerky!Author: Matthew Horton
In a small stockpot over low heat add Beef Broth and condensed soup
Slowly and contuously stir in all other ingredients, adding the sugar as it begins to steam
Remove from the heat and stir in the sugar for 3 more minutes to fully dissolve.
As the marinade cools, slice up to 5 lbs. of eye of round(or any meat desired) into 1/4 inch slices shaped to your liking.
Add meat to the marinade when it is no longer warm-cover and refrigerate for 24 - 30 hours before dehydration process.
Try to keep the dehydrator at 145’ - 160’ for 4 1/2 to 6 hours checking your jerky in that time frame for desired finish and chew. Putting the jerky in a bag after it cools enough not to sweat the bag and then refrigerating your jerky for a short period of time will give you the best results for your desired flavor and chew to be achieved. Pull out a piece and ~ENJOY~ this savory recipe!
Recipe Note
Add 3 tbsp. Of liquid smoke to this marinade recipe and you won’t be sorry!! This recipe is Gluten Free only if you buy Gluten Free condensed French onion soup. I use gluten free flour when I make my own soup for this recipe.You can leave the onion flakes on your jerky lightly when dehydrating for added flavor, or just wipe them off. Either way, this is “tasty” jerky.
