Why You’ll Love This Recipe

This beef jerky stands out with its sophisticated depth of flavor. It’s ideal for wine lovers and foodies who want a snack that goes beyond the usual smoky or spicy profiles. Whether you’re heading out on a hike, packing snacks for a road trip, or just want something protein-packed and unique, this jerky delivers big on flavor and simplicity. Plus, it’s free of preservatives and customizable to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lean beef (such as eye of round or top round), thinly sliced against the grain
Red wine or wine reduction (bold, dry varieties like Cabernet or Merlot work best)
Balsamic vinegar or red wine vinegar
Soy sauce
Brown sugar or honey
Garlic, minced
Onion powder
Crushed black pepper
Smoked paprika (optional)
Dried thyme or rosemary
Salt (optional, depending on soy sauce saltiness)

Directions

Slice beef thinly against the grain, about 1/8 to 1/4 inch thick. Partially freezing the meat makes slicing easier.
In a mixing bowl, combine wine, soy sauce, vinegar, brown sugar, garlic, and seasonings. Mix well.
Add beef slices to the marinade, ensuring each piece is fully coated.
Cover and refrigerate for at least 6 hours, preferably overnight for deeper flavor.
Preheat dehydrator to 160°F (70°C) or set your oven to its lowest temperature.
Remove beef from marinade and pat dry with paper towels.
Arrange slices in a single layer on dehydrator trays or a wire rack over a baking sheet.
Dehydrate for 4–6 hours, or until the jerky is dry but still slightly pliable.
Let cool completely before storing.

Servings and timing

This recipe yields about 10 to 12 servings. Preparation (including marinating) takes at least 6 hours, plus 4 to 6 hours of drying time.

Variations

Spicy version: Add crushed red pepper flakes, hot sauce, or cayenne to the marinade.
Sweet twist: Use a splash of grape juice or pomegranate molasses for more fruity sweetness.
Smoky flavor: Add liquid smoke or smoked salt for that classic jerky taste.
Herbaceous blend: Experiment with lavender, sage, or bay leaf for an aromatic twist.
Low-sugar: Omit or reduce the sugar and rely on the wine and balsamic for natural sweetness.
Turkey option: Use turkey breast slices for a leaner version.

Storage/Reheating

Store cooled jerky in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. For long-term storage, freeze in a sealed bag for up to 3 months. Reheating is not required—just enjoy straight from the container. If jerky feels too dry, a quick steam or a damp paper towel in the container for a few hours can help soften it slightly.

FAQs

What is vineyard mash?

In this context, it’s a flavorful blend inspired by wine grapes, wine, and related reductions used to marinate the beef for added depth.

Can I use leftover wine for this recipe?

Yes, slightly oxidized or leftover red wine works perfectly for marinades and adds great flavor.

What cut of beef is best for jerky?

Lean cuts like eye of round, top round, sirloin tip, or flank steak are ideal due to low fat content.

Do I need a dehydrator?

No, an oven set at a low temperature with the door slightly ajar will work too.

How thin should I slice the beef?

Aim for 1/8 to 1/4 inch thickness. Thinner slices dry faster and give a chewier texture.

Can I make this jerky without alcohol?

Yes, use grape juice or pomegranate juice as a substitute for wine.

Is this jerky sweet or savory?

It’s mostly savory with hints of sweetness and tang from the wine and sugar.

Can I freeze beef jerky?

Yes, freeze in airtight bags or containers for up to 3 months.

How do I know when jerky is done?

It should be dry to the touch and bend slightly without breaking. If it snaps, it’s over-dried.

Can I use white wine?

Red wine is preferred for deeper flavor, but white wine can be used for a lighter taste.

Conclusion

Vineyard Mash Beef Jerky is a gourmet-style snack that blends bold wine-inspired flavors with the satisfying chew of classic jerky. Perfect for entertaining, gifting, or enjoying on the go, it’s an elevated version of a protein-packed favorite. Easy to customize and packed with character, this jerky proves that snacks can be both rustic and refined.

Vineyard Mash Beef Jerky

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Vineyard Mash Beef Jerky is a wine-infused twist on classic jerky, featuring lean beef marinated in red wine, garlic, herbs, and a hint of sweetness. It’s tender, savory, and perfect for a gourmet-style snack.

Author: Laura
Prep Time: 20 minutes
Cook Time: 4–6 hours
Total Time: 10–18 hours (mostly inactive)
Yield: 10–12 servings
Category: Snack
Method: Dehydrating or Oven Drying
Cuisine: American

Instructions

Place beef in the freezer for 30 minutes to make slicing easier. Then slice against the grain into 1/8 to 1/4 inch strips.
In a large bowl, mix red wine, soy sauce, vinegar, sugar/honey, garlic, and spices.
Add beef to marinade and coat well. Cover and refrigerate for at least 6 hours or overnight.
Remove beef, pat dry with paper towels, and discard marinade.
Arrange strips in a single layer on dehydrator trays or wire racks over a baking sheet.
Dehydrate at 160°F (70°C) for 4–6 hours, or until dry and slightly pliable.
Cool completely before storing in an airtight container.

Notes

Store in the fridge for up to 3 weeks or freeze for up to 3 months.
For extra smoky flavor, add 1/2 tsp liquid smoke to the marinade.
No dehydrator? Use an oven on its lowest setting with the door slightly ajar.

Nutrition

Serving Size: 1 ounce
Calories: 90
Sugar: 2g
Sodium: 250mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 3g
Fiber: undefined
Protein: 12g
Cholesterol: 30mg