Beef Jerkey Teriyaki

Ingredients for 1 servings:

• 1 kg beef (Weißes Scherzel – Austria; or Rolle – Germany; or Runder – Switzerland)
• 150 ml Worcestershire sauce
• 120 ml teriyaki sauce
• 80 ml soy sauce
• 1 tsp liquid smoke
• 1 tsp, heaped onion powder
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp, heaped pepper, black
• 1 tsp peppercorns, pink, ground
• 1 tsp, heaped sugar, brown
• 1 tsp honey
• 2 tsp maple syrup
• 1 tsp salt, or nitrite curing salt if you want it to be reddish

Instructions

Working time approx. 35 minutes; Rest time approx. 3 days 12 hours; Cooking/baking time approx. 8 hours; Total time approx. 3 days 20 hours 35 minutes

Slightly sweet, slightly sour, slightly spicy, slightly smoky

Generously remove the layer of fat from the beef (white sirloin has a very thin layer of fat over the entire piece) to prevent it from going rancid later. Then cut into slices as thin as possible; 2-4 mm thick is ideal. Tip: I use a food slicer and set it to 2.5 mm. Freezing the meat for about 2 hours beforehand makes the job much easier. Then, if necessary, cut into strips about 2-3 cm wide. For the meat marinade, put all the other ingredients in a bowl, stir well, and roll/knead the pieces of meat in it so the marinade can absorb the marinade. Now place the marinated pieces of meat in a freezer bag (I always use 3L freezer bags), seal it, and refrigerate overnight. The next day, pat the beef dry with kitchen paper to prevent the marinade from sticking to it. Then spread the pieces of meat out in the dehydrator or on the oven rack (place a drip tray or some aluminum foil underneath to catch any dripping fat and water). It takes between 6 and 8 hours in the dehydrator (approx. 60-65°C). Tip: I rotate the trays every hour, meaning the bottom tray goes up one level, the second one goes down the third, and so on, to achieve optimal results. When is the beef jerky done? I like it best when it “crunches” slightly, meaning when you pick it up, bend it slightly, and it makes a few “crunching” noises. Then remove it, let it cool (extremely difficult for me), and place it in a sealable plastic container. Seal the container and let it mature at room temperature for about 2-3 days so the remaining moisture can disperse (even more difficult for me).