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 together the Worcestershire sauce, soy sauce, honey, black pepper, garlic granules, liquid smoke, and chilli flakes in a bowl.
2. Cut the beef against the grain into strips approximately 3 cm wide, with length roughly equal to the width.
3. Place the beef strips in the marinade in a leak-proof bowl and refrigerate. Marinate for up to 24 hours, turning the meat or flipping the bowl several times during marination.
4. If the liquid seems insufficient, add roughly equal parts more of the Worcestershire and soy sauce mixture.
5. Dehydrate the marinated beef strips in a dehydrator for up to 3 hours. If the dehydrator has uneven heat distribution, rotate the racks periodically during the process.
6. Once dehydrated, store the beef jerky in an airtight container for up to 2 months.