Smoky Maple Syrup Jerky


1 beef roast
20 ounces marinade (covers 5 pounds of meat)
Anderson’s Pure Maple syrup
Smoked paprika


Have the butcher cut the roast into 1-1¼” steaks, this will be the width of your jerky slices, and partially freeze the slabs. It takes 2-3 hours to stiffen the meat enough to slice easily and consistently. Slice the slabs into ¼” slices, using a slicer if possible.

Use your favorite marinade to soak the slices between 2 and 24 hours; the longer the better for tougher cuts. (Stubb’s marinades are the best). Periodically stir to separate the slices and coat all the surfaces. Place the slices on a wire rack and cookie sheet or dehydrator trays, and brush with a mixture of 8 parts Anderson’s Maple Syrup and 1 part smoked paprika. Adjust the ratio to your taste, remembering some of the heat and smoke flavor dissipates in the drying process. As a reference, 15 pounds of beef needed 1 cup Anderson’s Maple Syrup and 2 tablespoons of smoked paprika.

Dry to your desired texture; usually about 6-7 hours @ 145˚ in a dehydrator, or in a partially-vented oven at the lowest temperature possible. Use a wad of aluminum foil to slightly prop open the oven door.

Airtight containers and/or refrigeration works well for storage (if needed).

To add a little spice, replace the paprika with sriracha, or just add sriracha to the syrup and smoky paprika.