Mustard-Horseradish Beef Jerky Recipe

During the holidays many people will cook a prime rib with a horseradish crust or dip. Here we take that concept and applied it to our Mustard-Horseradish beef jerky recipe. The horseradish and mustard combine to create a great marinade that imparts the beef with a very flavorful taste.

Mustard-Horseradish Beef Jerky Recipe

Mustard-Horseradish Beef Jerky Ingredients


For the Mustard-Horseradish Marinade

1/4 cup mustard, preferably Dijon
1/4 cup bottled horseradish
10 mint leaves, coarsely chopped
1/4 cup honey
1 tablespoon ground black pepper
1/4 cup white wine vinegar

For the Beef Jerky

3 lbs. of meat (about 1360 gm)
1 to 2 cups mustard-horseradish marinade

Mustard-Horseradish Beef Jerky Instructions


For the Mustard-Horseradish Marinade

To make the mustard-horseradish marinade simply whisk together all of the marinade ingredients until they are thoroughly combined.

For the Mustard-Horseradish Beef Jerky

Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8" to 3/8" thick, against the grain. Set the strips down in a large container like a bowl, flat tray, or sealable plastic bag.

Pour the mustard-horseradish marinade over the meat and mix well. Store the meat in the fridge for at least 4 to 8 hours, or overnight.

Making Mustard-Horseradish Beef Jerky in the Oven

Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation.

Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

Making Mustard-Horseradish Beef Jerky in a Dehydrator

Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C.

Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in the middle of the drying process.

Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

Finishing the Mustard-Horseradish Beef Jerky

To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

Once the mustard-horseradish beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

Put the jerky in tightly sealed containers then refrigerate or freeze. The mustard-horseradish beef jerky will last in the refrigerator for a month or two and in the freezer for several months.