Beef Jerky À La Basti

Summary

Ingredients

• 500 g beef (hip or fillet)

For the marinade:

• 100 ml Worcestershire sauce
• 100 ml soy sauce
• 1 shot liquid smoke
• 3 teaspoons honey
• 2 cloves garlic)
• 1 teaspoon mustard, hotter
• 1 tablespoon tomato paste
• 1 teaspoon pepper
• 1 pinch (s) turmeric powder
• 1 pinch (s) cayenne pepper
• 0.5 teaspoon ½ onion powder
• 0.5 teaspoon ½ paprika powder, smoked
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.25 teaspoon ¼ paprika, hot pink
• 0.5 teaspoon ½ pul beaver
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ spice mix for bruschetta
• 0.25 teaspoon ¼ curry powder

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Instructions

1. Wear disposable gloves during all preparation and handling, as low-temperature drying does not kill bacteria.
2. Cut the beef into 2-4 mm thin slices.
3. Remove all visible fat from the slices.
4. Arrange the meat slices on baking sheets or dehydrator racks without overlapping.
5. Dry at 50°C (122°F) in the oven with circulating air, or prop the oven door open slightly with a wooden spoon if using standard heat mode.
6. Dry for 10-12 hours, rotating the trays halfway through after approximately 5-6 hours.
7. Cut the dried meat into bite-sized pieces while still wearing gloves.
8. Store in a sealed container in a cool, dark place for 1 week to allow moisture distribution.