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Horseradish & Honey Mustard Beef Jerky
*Using a dehydrator is recommended for this recipe (but using an oven is possible)
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This beef jerky is a tantalizing blend of savoury and sweet flavours, featuring the bold kick of horseradish, complemented by the subtle sweetness of honey mustard. This delectable jerky is… may I say, the chefs kiss of jerky?Â
Dietary Preferences: High-protein, gluten-free, dairy-free, soy-free, egg-free
Macronutrients (per serving):
Carb Energy
3.2g | 13 kcal
Protein Power
18g | 72 kcal
Fat Fuel
10.5g | 95 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Horseradish & Honey Mustard Beef Jerky Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Lean Beef
Native to: world-wide (*domesticated)
Top 3 nutrients: protein, iron, zinc
Using lean beef is a must. I recommend top round or eye of round roast; it’s lean and cost effective. But in reality you can use any lean cut of beef. If you’re able to find rouladen (which is usually top round roast sliced thin), it saves you the hassle of cutting the beef into thin unison strips. It’s important to use lean meat because fattier meats require longer drying time and run the risk of spoiling quicker.Â
*Cows are not native to a single specific location but have been bred and developed from wild aurochs over thousands of years. Aurochs were native to various parts of Europe, Asia, and North Africa.
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White Vinegar
Native to: Americas (corn); Western Asia (wheat)
Top 3 nutrients: protein, iron, zinc
Fun fact: white vinegar is typically made from corn or wheat alcohol. But don’t worry gluten-free friends, even ones made with wheat are gluten-free. Although there’s lots of other yummy vinegars out there, stick with white vinegar for this recipe. White vinegar complements the horseradish and mustard, others may clash. Â
Horseradish
Native to:Â southeastern Europe
Top 3 nutrients: vitamin C, calcium, potassium
I recommend using creamed or prepared/pickled horseradish. Creamed horseradish is smooth and creamy which helps mellow the pungency of the horseradish, resulting in a less intense and more balanced flavour profile. You can use non-creamed horseradish as well, but know it provides a bold and pungent kick, making it a choice for those who enjoy the distinctive taste of horseradish.
Honey
Native to: World-wide
Top 3 nutrients: sugars, B vitamins, antioxidants
I always recommend using natural honey because it undergoes minimal processing, which means it retains more of its original nutrients and beneficial compounds. This includes enzymes, vitamins, minerals, and antioxidants. (It’s also much yummier!)
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Yellow Mustard
Native to: Mediterranean
Top 3 nutrients: vitamin C, selenium, phosphorous
Yellow mustard is best because it’s strong enough to make itself present, but is soft enough to not over power the horseradish or beef.Â
How to make jerky with a dehydrator or an oven
Basic steps (using a dehydrator):
- Slice beef into unison slices (about 1/4″ thick)
- Marinate for 12 hours in the fridge
- Arrange on a dehydrating tray with enough room for air to circulate between pieces (no over lapping)
- Dehydrate at 160℉ for about 4-6 hours.
It’s that easy!Â
- Keep in mind that experimentation may be necessary to find the ideal drying time that suits your preferences and the characteristics of your dehydrator.
More specific instructions are provided in the recipe below.
Basic steps (using an oven):
- Slice beef into unison slices (about 1/4″ thick)
- Marinate for 12 hours in the fridge
- Preheat oven to 160℉ or as low and close as possible. If your oven doesn’t go this low, you can also try using the “warm” setting. If you have a convection oven, I suggest turning convection mode on to allow the most air flow.Â
- Arrange marinated meat on a parchment paper or silicone mat lined baking sheet or air frying pan with enough room for air to circulate between pieces (no over lapping).
- Dehydrate at 160℉ for about 4-6 hours.
It’s that easy!Â
- Keep in mind that experimentation may be necessary to find the ideal drying time that suits your preferences and the characteristics of your oven.
More specific instructions are provided in the recipe below.
How do you know when your jerky is done and properly dehydrated?
When done, beef jerky should:
- be dry and leathery, but slightly pliable. It may crack when bent, but shouldn’t snap.Â
- be darker in colour than before it was dehydratedÂ
Tip: Take a piece out and allow to cool before testing it’s doneness.Â
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Horseradish & Honey Mustard Beef Jerky:
- Ensure jerky is cool before storingÂ
- Keep stored in a sealable container or bag
- Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use.Â
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)
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When dried and stored properly, your jerky should keep at room temperature for 3-4 weeks, or 6 months in the freezer.Â
Horseradish & Honey Mustard Beef Jerky FAQ's
Can I use a different protein?
Beef is best for this flavour pairing. However, in theory, you could use this marinade for other meat jerkies.Â
I can't find rouladen. What's the best alternate cut?
Rouladen is simply top round roast that’s been sliced thin (making the jerky making process a bit easier). They’re not super common to find though. But don’t worry! You can simply use top round or eye of round roast and slice yourself. Roast is a great because it’s lean and cost effective. But in reality you can use any lean cut of beef.Â
Wait, so I dehydrate the meat raw?
Yes! Dehydrating is a natural preservation method. Dehydrating removes the moisture (water) from food, which inhibits the growth of microorganisms like bacteria, yeasts, and molds that causes spoilage. The acidity in the marinade also create an inhabitable environment for bacteria.
Can I use an oven instead of a dehydrator?
A dehydrator is recommended because it’s more efficient (it’s what they’re designed for afterall!) However, you can certainly use your oven – just be prepared to have it in use for jerky making for several hours. Incase you missed the directions on how to use your oven to make jerky, click here.Â
More jerky recipes:
Horseradish & Honey Mustard Beef Jerky
This beef jerky is a tantalizing blend of savoury and sweet flavours, featuring the bold kick of horseradish complemented by the subtle sweetness of honey mustard. This delectable jerky is the perfect combination of zesty and delightful, making it an irresistible snack.COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 Meat Tenderizer
Ingredients
- 200 g lean beef (rouladen is easiest – otherwise slice other cuts into about ¼″ thick pieces)
- 2 tbsp white vinegar
- 2 tbsp water
- 1 tbsp creamed or prepared horseradish
- 1 tbsp honey
- 2 tsp yellow mustard
Instructions
- 1. Combine all ingredients (except for beef) in a bowl. Mix well and set aside.Â
- 2. Slice beef into about ¼" thick slices (length does not matter) and tenderize with meat tenderizer. (Tenderize to obtain proper and even thickness, as well as to best allow marinade to soak into the meat; if using rouladen, you will likely only have to very lightly tenderize as it's already desirably thin).
- 3. Slice into about 1″ - 2" wide pieces; length to preference.
- 4. Place meat into container with marinade. Gently stir and fold to ensure all meat is coated with marinade.
- 5. Let marinate in fridge for 12 hours. Meat will absorb much of the marinade and appear thicker.
- 6. Disperse in dehydrator and dehydrate at 160℉ for about 4-6 hours. When done, meat should be dry but pliable.
Notes
- Using an oven? Click here for directions on how to dehydrate jerky with your oven
- Dehydrating time may vary (the thickness, water and fat content of the meat, as well as the humidity and altitude of your environment will impact dehydrating time)
- Storage: When dried and stored properly, your jerky should keep at room temperature for 3-4 weeks, or 6 months in the freezer. Click here for more storage tips to prolong the life of your jerky.Â
- Learn more about dehydrating from our post How to Dehydrate: Learning the Basics
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Nutrition
Serving: 3slicesCalories: 183kcalCarbohydrates: 0gProtein: 18gFat: 10.5gSaturated Fat: 4gCholesterol: 55mgSodium: 80.7mgFiber: 0gSugar: 3.1g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
