Beef Jerky Teriyaki

Ingredients for 1 servings:

• 1 kg beef roulade(s)
• 4 garlic cloves
• 250 ml soy sauce
• 100 ml Worcestershire sauce
• 2 tsp, heaped pepper, ground
• 1 tsp, heaped chili flakes or powder
• 1 tsp, heaped sugar, brown
• 1 tbsp, heaped sesame seeds

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 8 hours; Total time approx. 2 days 8 hours 30 minutes

dried meat

Cut the beef roulades into approximately 3 cm wide strips, place all ingredients in a large, sealable container, and mix thoroughly. Close the lid and let it chill in the refrigerator for 48 hours. Spread the meat strips on the dehydrator and let it dry for 7-8 hours at 50°C. If it’s still too moist, let it dry in the dehydrator for another hour.