Have the roulade cut thinly by the butcher and cut into strips about 3 cm wide at home. Leave a little longer, as they will lose volume later during drying.
For the marinade, mix all the ingredients together and soak the meat in it overnight. The meat strips can be turned once or twice in between. But it`s not a must.
Line the oven with aluminum foil so that it is not soiled by dripping marinade. Remove the meat strips from the marinade and distribute them close together on the wire rack. You can also use two grids if one is not enough. Set the oven to 40 - 50 degrees on the normal setting and clamp the handle of a wooden spoon in the oven door so that it remains ajar so that the moisture can escape. It`s easier in the dehydrator.
In total, the strips take about 5 - 6 hours, depending on their thickness, to finish. Every now and then check and feel with your fingers. Remove thinner strips when they are ready.
When the jerkies are all done, let them cool down well before putting them in a sealable container (Tupperware box or similar). Well-dried jerkies keep fresh for several weeks when stored in a cool and dark place. In between or when traveling, they make an excellent low-fat snack.
If you don`t have a dehydrator at home, you can use the oven for drying. The temperature must not rise above 50 degrees during the entire time. This is important for thorough drying. The meat should dry out and not grill. At a temperature of 40 - 50 degrees, the meat is dried particularly gently and evenly. If the temperature is too high, the meat will be too dry on the surface, while it will still contain moisture on the inside.
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