Beef Jerky

Ingredients for 2 servings:

• 1 kg lean beef
• 250 ml soy sauce
• 100 ml Worcestershire sauce
• ½ bottle of Tabasco
• 2 sprigs of thyme
• 3 sage leaves
• 3 sprigs rosemary
• 5 cloves garlic
• 50 ml olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 30 minutes

Dried marinated meat

Chop the thyme, sage, and rosemary as finely as possible. Place the herbs in a bowl along with the soy sauce, Worcestershire sauce, and Tabasco. Press in the garlic cloves. Stir and let stand for about 2 hours. Cut the meat into 0.5 cm slices as thin as possible. Remove any fat and sinew. Then cut the slices into 2 cm strips. Place half of the meat in each freezer bag and divide the marinade evenly between the two bags. Close the top of the freezer bag and shake to distribute the marinade evenly over the meat. Marinate for 24 hours, shaking occasionally. Then set the oven to 65°C. Line baking sheets with aluminum foil, arrange the meat on the foil, and dehydrate for about 7 hours. Brush occasionally with the remaining marinade (which we collected from the bags) until it is used up. Note: The meat should be completely dry and look slightly dried out. It should have a rubbery bite when it’s done.