Red Wine Beef Jerky Recipe

A classic pairing is beef and a red wine sauce. This red wine beef jerky recipe takes advantage of that with a very simple red wine marinade.

The marinade uses red wine fortified with brown sugar for additional sweetness and chipotle powder for a hit of heat. The resulting beef jerky is very flavorful and something that you can't find in stores.

That's all there is to this great red wine beef jerky recipe!

Red Wine Beef Jerky Recipe

Red Wine Beef Jerky Ingredients

For the Red Wine Marinade

2 cups red wine
1/2 cup water
1/2 cup salt
1/2 cup brown sugar
1-2 tablespoons chipotle powder

For the Beef Jerky

3 lbs. of meat (about 1360 gm)
1 to 2 cups red wine marinade

Red Wine Beef Jerky Instructions

For the Red Wine Marinade

To make the red wine marinade simply whisk together all of the marinade ingredients until the sugar and salt dissolves.

For the Red Wine 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 red wine marinade over the meat and mix well. Store the meat in the fridge for about 4 to 8 hours, or overnight.

Making Red Wine 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 Red Wine 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 Red Wine 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 red wine 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 red wine beef jerky will last in the refrigerator for a month or two and in the freezer for several months.
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