There's something deeply satisfying about homemade jerky — and when you add pure Canadian maple syrup to the marinade, it transforms into something truly special. This recipe delivers a beautifully balanced flavour: smoky, savoury, and just the right amount of sweet.
Ingredients
- 1 kg beef (flank steak, topside, or silverside), sliced 3–4mm thick against the grain
- 3 tablespoons pure Canadian maple syrup (Grade A Dark Robust or Amber Rich recommended)
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon sea salt
Method
- Slice the beef. For easier slicing, pop the beef in the freezer for 1–2 hours until firm but not frozen. Slice against the grain into thin, even strips.
- Make the marinade. Whisk together the maple syrup, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt in a bowl or zip-lock bag.
- Marinate. Add the beef strips to the marinade, ensuring every piece is well coated. Seal and refrigerate for at least 6 hours — overnight is ideal for maximum flavour.
- Dry the beef. Remove strips from the marinade and pat dry with paper towels. This helps the jerky dehydrate evenly rather than steam.
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Dehydrate or oven-dry.
- Dehydrator: Arrange strips on trays in a single layer. Dehydrate at 70°C (160°F) for 4–6 hours until the jerky bends without breaking and has no moist spots.
- Oven: Preheat to 80°C (175°F). Lay strips on a wire rack over a baking tray. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry for 4–6 hours, checking from the 3-hour mark.
- Cool and store. Allow jerky to cool completely before storing in an airtight container or zip-lock bag. Keeps at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
Maple Chicken Jerky Variation
Prefer chicken? This marinade works beautifully with chicken breast or thigh fillets too. A few adjustments:
- Use skinless chicken breast or thigh, sliced 4–5mm thick
- Add 1 tablespoon of apple cider vinegar to the marinade for brightness
- Dehydrate at 74°C (165°F) to ensure food safety — chicken must reach an internal temperature of 74°C
- Drying time is similar: 4–6 hours depending on thickness
The result is a lighter, leaner jerky with the same irresistible maple-smoky flavour.
Tips for the Best Maple Jerky
- Choose the right maple syrup. A darker grade like Grade A Dark Robust adds a deeper, more pronounced maple flavour that holds up beautifully against the savoury marinade.
- Uniform slicing is key. Even thickness ensures consistent drying — a mandoline slicer is a great tool here.
- Don't skip the pat-dry step. Removing excess marinade before drying prevents the jerky from becoming sticky rather than properly dried.
- Test for doneness. Properly dried jerky should bend and crack slightly but not snap in two, and should show no moisture when bent.
Whether you're packing snacks for a hike, filling a gift hamper, or simply treating yourself, this maple jerky is a crowd-pleaser. The natural sweetness of pure Canadian maple syrup is what makes it unforgettable.
→ Shop our Pure Organic Amber Maple Syrup 540ml — Quebec Grade A, Ecocert certified, shipped across Australia.