Peppered Beef Jerky

Ingredients for 1 servings:

• 1 kg beef roulade(s)
• 200 ml soy sauce
• 150 ml Worcestershire sauce
• 1 tsp pepper
• 3 tsp salt
• 3 tbsp sugar
• 3 tbsp ketchup
• 1 tbsp tomato paste
• 1 pinch of chili flakes
• 1 pinch(s) paprika powder
• 1 pinch(s) chicken seasoning

Instructions

Working time approx. 15 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 7 hours; Total time approx. 16 hours 15 minutes

Classic beef jerky in the dehydrator

First of all: This recipe requires a dehydrator. Cut the roulades into thin strips, no more than 3-4 cm wide. For the marinade, add all the other ingredients to a bowl or dish and mix well. Press the meat firmly into the marinade to ensure it absorbs the liquid. Cover the dish or bowl with plastic wrap and press it onto the meat. Don’t place it loosely over the bowl, but press the wrap firmly onto the meat. Place the bowl with the marinade and meat in the refrigerator for 8-9 hours. Once the meat has marinated thoroughly, lightly pat each strip dry with a paper towel. Not too much, but just enough so that the marinade doesn’t drip into the dehydrator. Arrange the individual strips on the dehydrator trays. It doesn’t matter whether the strips are close together or spaced further apart. If you like, sprinkle a little cracked pepper on the strips for a special flavor. Set the dehydrator to 45°C and let the meat dry for 7 hours. If the meat is still too soft after 7 hours, simply check every hour to see if it has the desired consistency. It shouldn’t be too soft, but also not leathery. It’s best to simply experiment and snack on it as you go to see if it’s right for you. Once the beef jerky is ready, store the meat in any container.