dried meat

Ingredients for 1 servings:

• 700 g beef (preferably roulade meat)
• 70 ml soy sauce, Japanese
• 1 tsp honey
• 1 tsp oil
• 3 cloves garlic, finely chopped
• n.e. Sauce (Hot Sauce, e.g. Vicious Viper)
• 2 pinches of salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 hours; Total time approx. 1 day 6 hours 30 minutes

prepared on the Weber grill

It’s best to buy the meat in one piece. Then briefly place it in the freezer and let it freeze slightly (this makes the meat easier to slice). Then cut the meat into strips about 2-3 mm thick. Cut or chop the garlic cloves into the smallest possible pieces and place them in a cup. Add the oil, honey, and soy sauce and mix well. Add hot sauce and salt to taste, then mix the finished sauce with the meat strips. Let the whole thing sit in an airtight container for at least 12 hours (24 is better), stirring occasionally. Once the meat is nicely marinated, spread everything out on the grill. This is best done over a warming rack or spare rib rack. If possible, light the charcoal briquettes separately and place 4-7 of them in the corner furthest from the meat, allowing for the most indirect grilling possible. Put the lid on and open the ventilation slots. Keep an eye on the temperature gauge and don’t let it get hotter than 80°C – open the lid slightly if necessary. Repeat the charcoal process as needed, being careful not to overheat. After 6-8 hours and turning it several times, check whether the meat is dry enough (it should still be slightly pliable and be nice and dry inside when pulled apart).