Homemade Beef Jerky

Ingredients for 1 servings:

• 500 g lean beef
• 175 ml Worcestershire sauce
• 175 ml soy sauce
• 1 tbsp paprika powder
• 1 tbsp honey or more to taste
• 2 tsp black pepper, freshly ground
• 1 tsp pepper (pepper flakes, red)
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 7 hours 45 minutes

The simple dried meat recipe for everyone

Trim any visible fat from the beef and place it in the freezer for one to two hours to partially freeze. While the meat is in the freezer, place all ingredients in a bowl or zip-top bag and mix well. Remove the meat from the freezer and cut into 4-6 mm thick strips. Tip: Cut against the grain to make it easier to chew. Cutting with the grain will result in a tougher jerky. Then place the beef in the bowl or zip-top bag and mix thoroughly. The beef should be completely covered with the marinade. Cover the tray with plastic wrap and let it marinate in the refrigerator for 3 hours or up to overnight. Once the meat is thoroughly marinated, remove it from the refrigerator and let any excess marinade drain off. If necessary, pat the beef strips dry with paper towels. We used our dehydrator and dried our jerky for a good 5 hours at 70°C. Or preheat the oven to 60°C fan/convection oven and hang or place the meat strips on the rack. Slide the drip tray under the rack and let the meat dry for about 12 hours. The homemade beef jerky should now be ready if it passes a small bending test. It should crack when bent, but ideally not break.