Beef Jerky "Hungarian Style"

Ingredients for 1 servings:

• 4 beef roulades
• 2 tbsp paprika cream
• 1 tbsp tomato ketchup
• 1 tsp mustard
• 1 tbsp paprika powder, sweet
• 1 tsp smoked paprika powder
• 1 tbsp onion powder
• 1 tsp garlic powder
• ½ tsp curing salt, optional sea salt
• 1 tbsp, leveled smoked salt
• ½ tsp cumin

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 hours; Total time approx. 1 day 8 hours 15 minutes

The beef roulades (choose good quality, otherwise the beef jerky will later resemble chewing gum) should still be relatively thick; lightly pound them thinly. Then cut them against the grain into strips approximately 7 cm long and 2 cm wide. Combine the remaining ingredients in a bowl to make a marinade, add the meat strips, and mix well. Let it marinate overnight. The next day, dry the beef jerky. To do this, arrange the meat strips either on the shelves of a dehydrator or on the oven rack; they should not overlap. To avoid contamination, you can dab off any excess marinade with kitchen paper beforehand. Set the dehydrator to 50°C and do the same for the oven, but here you should wedge a wooden spoon in the oven door to allow any escaping moisture to escape and select the fan setting. Let the beef jerky dry for 6-8 hours. This depends somewhat on the thickness and size of the meat strips. So, you should check it every now and then. The meat should feel dry and firm, but not rock-hard. If you can break it, it’s too dry and will be very difficult to chew. The beef jerky should cool completely after drying. Then, it can be placed in a Tupperware container (preferably with some kitchen paper underneath) and stored in the refrigerator for several weeks. The nitrite curing salt is for preservation. If you replace it with sea salt, it may not last as long.