Beef jerky with spicy, smoky marinade

Ingredients for 1 servings:

• 1 ½ kg beef (rump steak)
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp garlic granules
• 1 tsp onion granules
• 6 dashes Tabasco (Chipotle Tabasco)
• 1 pinch(s) smoked salt
• 150 ml Worcestershire sauce
• 250 ml soy sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 17 hours 30 minutes

Dried meat/jelly meat with a wonderfully strong taste

Trim the meat, remove as much fat and tendons as possible, and cut into slices/strips approximately 3 mm thick. Mix the listed ingredients to make a marinade and place this and the meat strips in a freezer bag. Seal the bag and massage the meat thoroughly with the marinade. Let everything marinate in the refrigerator for 12 hours. Then remove the meat from the freezer bag and carefully pat dry with kitchen paper. Dry in a dehydrator or in the oven (convection oven, wedge something in the door to allow the moisture to escape) at 50-60 degrees Celsius for approximately 4-5 hours. Store in a cool, dry, and preferably dark place in a resealable freezer bag.