John Myers
Ingredients for 1 servings:
- 300 g ostrich fillet(s)
- 4 tsp spice mix (Chakalaka)
- 70 ml soy sauce
- 2 dashes Worcestershire sauce
- ½ tsp paprika powder
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 hours; Total time approx. 20 hours 20 minutes
Ostrich Jerky
Cut the meat into 0.5 cm thick slices, season with 3 teaspoons of chakalaka, and then flatten. Cut each slice lengthwise into 2 cm wide strips. Mix the remaining ingredients and marinate the meat, ideally overnight. Remove the strips from the marinade. Use the marinade for something else. Line the roasting pan on the bottom shelf of the oven with baking paper and hang the meat strips on the oven rack. The strips should hang individually. Set the temperature to 65 degrees Celsius (convection oven), place the rack on the top shelf, and let the strips dry for 8 hours. Leave the oven door slightly open using a wooden spoon. If the meat isn’t dry enough, simply increase the cooking time.
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