Beef jerky made from roulades

Ingredients for 4 servings:

• 4 beef roulades
• 200 ml soy sauce, dark, Japanese
• 100 ml rum or whiskey (or a dark beer, for example)
• 50 ml BBQ sauce
• 40 ml Worcestershire sauce
• 2 tsp teriyaki sauce
• 1 tsp pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 hours; Total time approx. 11 hours 30 minutes

Prepare the marinade. Mix all ingredients. Set aside. Cut the roulades into the desired shape. Hand- or bite-sized, whichever you prefer. Generally, cut along the grain as much as possible so that you end up with long fibers. Trim any tendons, etc., as best as possible. Place the meat in the marinade, e.g., in a tight-fitting plastic bowl, freezer bag, or Ziploc bag. Leave in the refrigerator for about 4-8 hours (or overnight). Turn occasionally. Remove the marinade, but not with water. Kitchen paper is a good option here. I always lay it out flat, drape the pieces of meat close together on it, and then cover it with another piece of kitchen paper. Briefly press down gently and then remove it immediately. Then use new paper for the other pieces of meat. If anyone here has an idea how to do this without kitchen paper, I’d be interested to hear it. Drying: About 60°C – 70°C is sufficient. Then about 4-5 hours, depending on the thickness of the meat. It’s best to try it for the first time after 4 hours. Thicker meat needs a little longer, otherwise it will still be a bit moist on the inside. If you leave it in there too long, it will become bone dry. Place it on a rack in the oven. It’s best to put a tray underneath in case anything drips. A dehydrator is better. Take it out and let it sit in the fresh air for another 2-4 hours. At some point, seal it in a plastic bag or container, for example, to prevent it from drying out further. A refrigerator is not necessary. If you bought thicker meat and not roulades, freeze it for 3-4 hours beforehand – it will then be easier to slice.