Beef Jerky À La Basti

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 12 hrs
Total Time 1 min
Course Main Course
Cuisine European
Servings (Default: 1)

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
Beef Jerky À La Basti
Beef Jerky À La Basti

Instructions

  1. After several field tests, I have finally found my personal favorite for Beef Jerky.
  2. If possible, use disposable gloves for preparation. Also later when spreading it on the baking sheet or the grid of the dehydrator, as no germs are killed at these low temperatures, e.g. when cooking or roasting.
  3. Cut the very lean beef into 2 - 4 mm thin slices. Cut out all of the fat. It doesn`t dry out and becomes very rancid over time, which affects the taste. Especially if you want to store the beef jerky. Put the meat in a plastic bag and place in the refrigerator.
  4. For the marinade, finely chop the garlic cloves, better still press them through the garlic press, and mix with all the ingredients. So that everything is better mixed and warmed up slightly.
  5. Pour the marinade into the bag and knead well so that the marinade is well distributed. Let the meat steep in the refrigerator overnight. Knead once or twice during storage. After about 12 hours of resting time, drain the marinade well and strip off the meat.
  6. Spread the meat slices on baking trays or in the dehydrator. I use a dehydrator because it is important to me not to overheat the meat. If possible, the meat should not be heated above 45 ° C.
  7. When drying in the oven, set this to 50 ° C circulating air or top / bottom heat and clamp a wooden spoon or similar between the oven door so that the air can circulate. Let the meat dry for about 10-12 hours. After half the time, swap the sheets once (top to bottom).
  8. When everything is completely dry, cut the meat into bite-sized pieces (don`t forget your gloves) and place in a plastic box.
  9. Store the meat in a dark and cool place for about a week so that the residual moisture can be distributed.

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