Beef Jerky à la Basti

Ingredients for 1 servings:

• 500 g beef (rump or fillet)
• 100 ml Worcestershire sauce
• 100 ml soy sauce
• 1 shot of liquid smoke
• 3 tsp honey
• 2 garlic cloves
• 1 tsp mustard, hot
• 1 tbsp tomato paste
• 1 tsp pepper
• 1 pinch(s) of turmeric powder
• 1 pinch(s) of cayenne pepper
• ½ tsp onion powder
• ½ tsp smoked paprika powder
• ½ tsp sweet paprika powder
• ¼ tsp paprika powder, hot
• ½ tsp Pul Biber
• ½ tsp salt
• ½ tsp bruschetta seasoning mix
• ¼ tsp curry powder

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 hours; Total time approx. 1 day 40 minutes

After numerous field tests, I have finally found my personal favorite for beef jerky. It is best to wear disposable gloves when preparing the meat, if possible. This should also be done later when spreading it out on the baking tray or the rack of the dehydrator, as germs are not killed at these low temperatures, as is the case with boiling or frying. Cut the leanest beef possible into 2-4 mm thin slices. Trim off all the fat. It does not dry out and becomes very rancid over time, which impairs the flavor. This is especially true if you want to store the beef jerky. Place the meat in a plastic bag and put it in the refrigerator. For the marinade, finely chop the garlic cloves, or better yet, press them through a garlic press, and mix with all the ingredients. Warm it slightly to ensure everything is better mixed. Pour the marinade into the bag and knead thoroughly to ensure the marinade is evenly distributed. Let the meat sit in the refrigerator overnight. Knead it again once or twice during storage. After about 12 hours of resting time, drain the marinade well and scrape it off the meat. Arrange the meat slices on baking sheets or in the dehydrator. I use a dehydrator because it’s important to me not to overheat the meat. The meat should not be heated above 45°C if possible. When drying in the oven, set the temperature to 50°C fan-assisted or top/bottom heat and wedge a wooden spoon or something similar between the oven door to allow air to circulate. Let the meat dry for about 10-12 hours. Halfway through the drying time, swap the sheets (top to bottom). When everything is completely dry, cut the meat into bite-sized pieces (don’t forget gloves) and place them in a plastic container. Store the meat in a cool, dark place for about a week so that the residual moisture can distribute.