Summary

Ingredients

• 160 ml Worcestershire sauce
• 160 ml soy sauce
• 1 tablespoon honey
• 2 teaspoons black pepper, coarsely ground
• 1 teaspoon, leveled garlic granules
• 1 teaspoon, leveled spice mixture (liquid smoke), liquid smoke
• 1 teaspoon chilli flakes, or well-chopped dried red chilli
• 1 kg beef (beef roulade)

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Instructions

1. Mix the above ingredients well and put the prepared meat (e.g. beef roulade, cut into strips approx. 3 cm wide against the grain, the meat slices should be about the same length) in the marinade in the refrigerator for up to 24 hours in a leak-proof bowl let marinate. Turn it every now and then or turn the bowl over. If the liquid seems too little, just add a little more of the sauces.
2. The preparation takes place in a dehydrator and takes (depending on the device) up to 3 hours. If the heat distribution is not even, you should change the order of the attachments from time to time.
3. The marinade is sufficient for about 1 kg of meat.
4. Durability:
5. The beef jerky can be kept airtight for up to 2 months.