First of all: this dried meat bears little resemblance to what you can get in supermarkets here in Germany. I bought this once and after trying it I threw it straight into the trash can. Maybe I just got one bad brand, but I`ve been relying on homemade dried meat ever since.
Mix all ingredients, except the meat, and pour into a larger plastic jar (this should be big enough to hold the marinade and later the meat). Place in the fridge for a day so that the marinade is well permeated.
Cut the roulade into strips. I usually cut the pieces about 1.5 inches wide and 10 inches long. But that is a matter of taste and also depends very much on the shape of the meat pieces. Pour into the marinade, mix everything well and put back in the refrigerator.
Let it steep for half a day to a full day, stirring occasionally.
Place a wire rack on two milk cartons, tin cans or the like so that there is a few cm of space between the wire rack and the work surface. Take the meat out of the marinade and hang it up on the wire shelf. Let stand for a few minutes so that the excess marinade can drain off (you can put something underneath it, saves a lot of cleaning time).
Let dry in the oven at 50-60 ° C. Clamp a wooden spoon or something similar in the oven door so that it remains ajar. You can also cook the whole thing in a dehydrator.
Try once after four hours, the meat should now be firm and fibrous. Chewing should also be a bit strenuous, otherwise there is still too much moisture in it. If in doubt, leave it in there for half an hour longer. Depending on the oven, drying can take between four and six hours.
The meat can be kept for about 4 weeks. You shouldn`t put it in a plastic box, but rather keep it in a linen bag. The dried meat is wonderfully suitable for camping (I even stirred it into food for a test, works wonderfully if you only cook it long enough) or at home (as a low-carbohydrate and low-calorie snack).
Ingredients
Print Recipe
Pin Recipe