Beef Jerky

Ingredients for 1 servings:

• 1 ½ kg steak(s) (beefsteak)
• 200 ml soy sauce
• 250 ml marinade (Stubb’s Beef Marinade)
• 200 ml chili sauce, sweet and hot
• 200 ml curry sauce (Thai curry sauce) for spring rolls
• 100 ml teriyaki sauce
• Liquid smoke
• Tabasco, green
• 5 g baking soda
• salt and pepper
• 2 tsp onion granules
• 1 tsp garlic granules
• 100 g honey

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 18 hours

Sweet and spicy dried meat – beefsteak preserved

My trusted dealer now not only slices the meat into thin 3 mm slices, but also into strips; you might have to do all of that yourself. The best way to do this is to freeze the meat and then slice it with a bread slicer. Then let it thaw, while you prepare the marinade. Mix all the marinade ingredients together and season to taste. Be especially sparing with the spicy ingredients and work up to the desired amount slowly. My dosage tastes smoky and spicy—it might be a bit too spicy—with a very pleasant, strong sweet note. Place the meat in a zip-top freezer bag and pour in the marinade. Seal the bag (leaving as little air in as possible!) and then knead thoroughly. Let it marinate in the refrigerator overnight. After the desired marinating time, dry the pieces of meat thoroughly on paper towels and then arrange them on wire racks (not overlapping!). Drying temperature: 55°C. Drying time: depending on your taste—at least 5 hours is recommended. If using a dehydrator, make sure to rotate the shelves periodically. Use the fan-assisted oven and place something between the oven door and let the moisture escape.