Beef Jerky

Ingredients for 2 servings:

• 1 kg beef roulade(s)
• 125 ml soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp fish sauce
• 1 tsp garlic flakes
• 1 tsp flakes (onion flakes)
• 1 tbsp black pepper, ground
• 1 tsp paprika powder, Korean

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 hours; Total time approx. 1 day 45 minutes

Place the roulades individually between two layers of parchment paper and flatten. Then cut the roulades into 2 cm wide strips. Mix the remaining ingredients together. Place the roulades in the marinade, preferably in a freezer bag. Let the meat marinate overnight in the refrigerator. Remove the meat from the marinade and discard the marinade. Line the roasting pan on the lowest oven rack with parchment paper and hang the meat strips on the oven rack. The strips should hang individually. Set the temperature to 60 degrees Celsius (convection oven), place the rack on the top rack, and let the strips dry for 12 hours. Leave the oven door slightly ajar using a wooden spoon. This beef jerky is better than snacking in front of the TV. Tip: I use paper clips to hang the strips.