The Acidic Ingredient That Can Improve Beef Jerky
People have been making and enjoying jerky for generations because it's a convenient, protein-packed option that's perfect for on-the-go snacking. Plus, the long shelf life means you can keep a stash in your bag or car without worrying about spoilage. The best beef jerky is distinguished by its savory and spicy flavor along with its satisfying chew. And if you've been searching for a way to elevate your homemade jerky, there's a simple ingredient that can make a world of difference: vinegar.
When making beef jerky, adding vinegar to the mix helps tenderize the meat. The acidic properties of vinegar work to weaken the meat's collagen tissue, making it less tough. Collagen is what gives meat its structure, but it's also responsible for making it chewy. By breaking down some of this connective tissue, vinegar makes your jerky easier to bite into.
Beyond tenderizing, vinegar adds a burst of flavor that can make your beef jerky stand out. Its tangy edge brings a refreshing kick that balances the other seasonings in your marinade. Whether you're aiming for a hint of sweetness or a more intense tartness, vinegar is the secret ingredient that ties everything together.
Read more: Vinegar Cooking Hacks You'll Wish You Knew Sooner
How To Add Vinegar To Your Beef Jerky Recipe
Using vinegar when making beef jerky is a straightforward process. Start by choosing your preferred type of vinegar. Apple cider is a popular choice for its mild, slightly sweet flavor. Other options include rice vinegar, coconut, and the standard white variety. Once you've chosen your vinegar, combine it with the seasonings and other marinade ingredients. From there, proceed with the rest of the steps as usual: slice the beef into thin strips, add them to the mixture, marinate everything in the fridge overnight, then dry the meat.
Try this vinegar addition with our basic beef jerky recipe or skip the beef and use it to flavor a vegan portobello jerky. Depending on your preference, you can adjust the amount of vinegar to control the level of tanginess. If you're unsure how much to use, start with a single tablespoon for every pound of meat. As you experiment with different types of vinegar and other ingredients, you'll find the combination that suits your taste buds best.
While vinegar is an excellent acidic ingredient for tenderizing meat, it's not the only option. Lemon juice is one alternative; it brings a bright citrusy flavor. Lime juice can add a zesty kick as well. Even certain types of alcohol, like red wine or beer, can provide acid for tenderizing and a unique flavor profile. With all these options, you can create beef jerky that's just the way you like it.
Read the original article on Tasting Table
