John Myers
Beef Jerky La Basti
The perfect beef jerky la basti recipe with a picture and simple step-by-step instructions.
- 0,5 kg Beef rump or fillet
- 2 Garlic cloves
- 0,5 tsp Onion powder
- 0,5 tsp Smoked paprika powder
- 0,5 tsp Sweet paprika powder
- 0,25 tsp Hot pepper powder
- 1 tsp Hot mustard
- 1 tbsp Tomato paste
- 3 tsp Honey
- 0,5 tsp Pul Biber (spicy)
- 0,5 tsp Salt (mild)
- 1 tsp Pepper
- 0,25 tsp Curry powder
- 1 pinch Turmeric powder
- 0,5 tsp Bruschetta spice mix
- 1 pinch Cayenne pepper
- 100 ml Worcester sauce
- 100 ml Soy sauce
- 1 shot Liquid smoke
- After several field tests, I have finally found my personal favorite for Beef Jerky. I know the list of ingredients is miserably long, but I found out pretty quickly that a little bit of this and a touch of it is what makes the whole thing so delicious. And since I now have to irrevocably call myself beef junky, I can’t really try hard enough.
- Preparation: Use disposable gloves if possible. Also later when spreading it on the baking sheet or the grilles of the automatic dehydrator, as no germs are killed at these low temperatures, e.g. when cooking or frying. Cut the very lean beef into thin (2-4mm) slices. Everything that you can cut out of fat will get rid of it as residue-free as possible. Since the fat does not dry out, it will inevitably spoil the taste. Especially if you plan to store the beef jerky. It gets very rancid over time. Put the whole thing in a plastic bag and put it back in the refrigerator.
- The marinade: Chop the garlic cloves, better still press them through the garlic press and mix with all the ingredients. So that the whole thing blends better, I warmed it up slightly on a simmer plate. Now pour the marinade into the bag and knead it well so that it spreads out well. Knead 1-2 times during storage in the refrigerator. After about 12 hours of resting time, the bag can be squeezed out so that as much superfluous marinade as possible does not unnecessarily prolong the drying process. Some also dry it off with kitchen towels. I did without it. Now distribute the whole slices over the space available to you (baking sheet or dehydrator). I use a dehydrator because it is important to me not to overheat the meat. If possible, the meat should not be heated above 45 ° C. When heated in the oven, people who do not have a dehydrator to hand use a wooden spoon or something similar to put between the oven door so that it does not get too hot. Now let it dry for about 10-12 hours at 40-45 ° C. Halfway through the time, the sheets are exchanged once (top to bottom). When everything is completely dry, cut the whole thing into bite-sized pieces (don’t forget your gloves) and put them in a plastic box. Normally the whole thing should be stored in it dark and cool for about a week so that the residual moisture can spread, but I usually can’t even make it that far. Have a good hunger with it 🙂
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