Moxie is the official soft drink of Maine, but I first had it at the Pagoda in Reading, so as far as this recipe is concerned it doesnt matter to me that its not locally produced. Moxie is an acquired taste, but for those of you who prefer something distinctively different, this homemade beef jerky made with Moxie will hit the spot.
Making homemade beef jerky costs less and tastes better than store bought. I bet its even healthier than store bought, too. Top round is the perfect cut of meat for beef jerky and its usually priced well. I lucked out when I went to Weis for the top round because it was one sale for buy one get one free. Make sure you cut off any excess fat on the edges of the beef because you dont want to eat that once its been drying in the oven for six hours.
You dont need any fancy equipment to make homemade beef jerky, just an oven, a baking sheet, and a cooling rack.
The Moxie gives the beef jerky a nice sweet flavor and the spice from the smoked paprika and red pepper flakes give it a nice kick. It will be hard not to eat this all in one sitting. I really wanted to eat it before I had even photographed it, but thats the life of a food blogger, I guess.
I am planning on making some more homemade beef jerky in the oven as soon as Calicutts Spice Co. reopens. They are moving from Lemoyne to Hershey and I hope they will be open soon! Calicutts makes some homemade spice blends that I think will be perfect on beef jerky.
Homemade Beef Jerky with Moxie
Ingredients
- 2 pounds top round beef
- 1 cup Moxie
- 1/2 cup low sodium soy sauce
- 1/2 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ginger
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1/2 tsp chili powder
- 1/2 tsp black pepper
Instructions
-
Cut the top round in 1/4″ slices against the grain.
-
Mix the Moxie, soy sauce, apple cider vinegar, and spices in a gallon freezer bag that has been placed in a large bowl.
-
Add the top round and massage the marinade into it.
-
Allow to marinate in the fridge overnight.
-
Preheat oven to 170 F.
-
Place a metal cooling rack on a baking sheet.
-
Dry the beef with paper towels and line each piece on the cooling rack.
-
Cook 6 hours with the oven door slightly ajar.
-
If you have more than one pan in the oven, rotate the pans every two hours.
-
Allow the beef jerky to cool in the oven.
-
Store in a freezer bag or airtight container in the refrigerator.
