Since it is jerky meat, hygiene is paramount. Avoid direct skin contact with rubber gloves during all work (due to the risk of yeasts on the skin). In addition, disinfect all aids and utensils with vinegar, preferably essence.
This is very important because e.g. B cooling of the goods is not possible when hiking for several days and contamination would tear a large hole in the food supply.
Put the ground beef in a bowl.
Combine the dry spices and mix finely or use a mortar.
Combine the wet ingredients and mix or mortar into paste. A pinch of coarse salt serves as a good grinding medium.
Mix all ingredients very well and intensively and cover with cling film and leave to stand in the refrigerator for 24 hours.
Create bite-sized pieces with a meat grinder and the shortbread biscuit attachment or by rolling out and cutting the mixture.
Dry the meat in the automatic dehydrator at 45 ° C for 8 hours or in the oven with the door slightly open at 50 ° C for 6 hours.
You can tell whether the beef jerky is ready when it is not dripping, is dark, is still slightly elastic and firm to the bite.
The yield of good meat is approx. 40 - 50% of the starting mass.
Remarks:
This spice recipe has, let`s say, fallen from the vice at a well-known manufacturer and has been refined over the years. Many ingredients not only have taste properties, but also serve to preserve and repel insects. Fondor and chicken broth serve e.g., not only as a flavor enhancer, but also keep insects away.
You shouldn`t use discounter goods for the meat, as the cheap alternatives to freshly freaked butcher meat have a much higher proportion of water due to fast fattening, which means a greater weight loss for the end product.
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