Homemade Beef Jerky
Ingredients
- 800 gBeef rump steak (thinly sliced against the grain)
- 150 mlsoy sauce
- 2 tbspHoney
- 2 tbspBalsamic vinegar
- 1 tspSmoked paprika
- 1 tspBlack pepper ground
- 2 pcGarlic (finely minced)
- 1 pcOnion (finely minced)
- 2 tbspWorcestershire sauce
Method
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.
- 1
Slice the rumsteak into 3mm thick strips. Be sure to cut against the grain so the meat remains chewable after drying.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight jar with a silica gel packet if possible. Keeps for one month in a dry place.
