Beef Jerky – spicy dried meat

Ingredients for 1 servings:

• 8 thin beef roulades, very lean
• 200 ml Worcestershire sauce
• 200 ml soy sauce
• 2 tsp onion granules
• 2 tsp onion salt
• 2 tsp garlic salt
• 2 tsp garlic granules
• 2 tbsp tomato ketchup
• 1 tsp pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 hours; Total time approx. 7 hours 30 minutes

Hearty, dried beef to nibble on between meals

Have the butcher slice the roulades thinly, then cut them into strips about 3 cm wide at home. Leave them in the marinade a little longer, as they will lose volume during the drying process. For the marinade, mix all the ingredients together and marinate the meat overnight. Turn the meat strips once or twice during the marinade, but this is not necessary. Line the oven with aluminum foil to prevent dripping marinade from making a mess. Remove the meat strips from the marinade and place them close together on the oven rack. You can also use two racks if one isn’t enough. Set the oven to a normal temperature of 40-50 degrees Celsius (104-122 degrees Fahrenheit) and wedge the handle of a wooden spoon into the oven door, leaving it slightly open to allow the moisture to escape. It’s easier to do this in a dehydrator. The strips will take about 5-6 hours to cook, depending on their thickness. Check them periodically and feel for them with your fingers. Remove thinner strips when they’re done. Once the jerky is all done, let it cool completely before placing it in a sealable container (Tupperware or similar). Well-dried jerky will keep for several weeks if stored in a cool, dark place. They make an excellent low-fat snack between meals or while traveling. If you don’t have a dehydrator at home, you can use the oven for drying. The temperature should not exceed 50 degrees Celsius (122 degrees Fahrenheit) during the entire drying process. This is important for thorough drying. The meat should dry, not broil. At a temperature of 40-50 degrees Celsius (104-122 degrees Fahrenheit), the meat dries particularly gently and evenly. If the temperature is too high, the surface of the meat will become too dry while the interior will still contain moisture.