Maple Jerky (beef, chicken, salmon, tofu)


Do you like jerky? You’ll love this homemade maple jerky recipe even more! It will keep for several weeks at room temperature.

This is one of many variations for jerkies but its the best! We adapted it with a maple flavour. Use the oven. If you have a food dehydrator, be sure to follow factory instructions. Store in a plastic jar. No refrigeration needed, and it keeps for 1-2 months. You can freeze them.

– Lisa


Prep Time: 10 Min

Marinating time:  6-12 hours

Cook Time: 2-3 hours


Ingredients (4-6 serving)

  • 1 pound (500g) of beef eye of round or chicken or salmon or tofu
  • 7 ml (1 ½ tsp) of salt
  • Pepper
  • 30 ml (2 tbsp) maple sugar or 50 ml of maple syrup
  • 2 garlic gloves
  • 60 ml (1/4 cup) tamarin sauce or soya sauce
  • 30 ml (2 tbsp) Worcestershire sauce
  • 5 ml (1/2 tsp) cayenne pepper
  • Wooden bamboo picks



  1. Mix well all marinade ingredients and add the meat. Place entire mixture with meat into a sealed plastic container and refrigerate for 6 to 12 hours.
  2. In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a baking sheet on the lowest rack, to catch any drippings.
  3. Preheat oven to 160oF (70oC).
  4. Insert a wooden bamboo picks (like the one used for kebabs) through the end of each slice of meat and suspend each slice from the top rack in the oven, using the picks as a support.
  5. Bake at 160oF (70oC) with the oven door propped open to allow moisture to escape. Bake for 2-3 hours depending on thickness of slices. Jerky should bend, and not snap.


Source: Recipe adapted by Lisa from:

Chef Nathalie Le Coz

(Book:  Gourmands de nature, de Nathalie Le Coz, Éditions Fides, 2009, p. 87.)  Des Kiwis et des hommes at Radio-Canada television.

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