Homemade Beef Jerky

Deep brown dried meat with a firm, fibrous bite that releases smoky and peppery notes. The fibers pull apart cleanly, concentrating the pure essence of beef.

• Prep time: 20 min
• Cook time: 360 min
• Difficulty: Medium
• Calories: 465
• Protein: 45 g
• Carbs: 16 g
• Fat: 18 g

Ingredients

• 800 g Beef rump steak ( thinly sliced against the grain )
• 150 ml soy sauce
• 2 tbsp Honey
• 2 tbsp Balsamic vinegar
• 1 tsp Smoked paprika
• 1 tsp Black pepper ground
• 2 piece Garlic ( finely minced )
• 1 piece Onion ( finely minced )
• 2 tbsp Worcestershire sauce

Instructions

1. Meat slicing

   Slice the rumsteak into 3mm thick strips. Be sure to cut against the grain so the meat remains chewable after drying.

2. Marinade preparation

   In a dish, mix the soy sauce, Worcestershire sauce, honey, vinegar, smoked paprika, pepper, minced garlic, and onion. Whisk well to dissolve the honey.

3. Marinating

   Submerge the beef strips in the marinade. Cover with plastic wrap directly on the surface and refrigerate for at least 12 hours to allow the flavors to penetrate the tissues.

4. Slow drying

   Preheat the oven to 70°C (160°F). Pat the slices dry and arrange them on a wire rack. Bake for 6 hours. The meat is ready when it turns white when bent, without breaking.

Chef's tips

• Place the meat in the freezer for 1 hour before slicing for much more even strips.
• Use a wire rack over the baking sheet so air can circulate all around the meat during drying.

Storage

Store in an airtight jar with a silica gel packet if possible. Keeps for one month in a dry place.