Oven-Dried Meat

Cured meats are great as a beer snack, but my people eat them before me.

Ingredients

Beef (entrecote) – 1 kg
Ground sweet paprika – 1 packet (25 g)
Garlic powder – 1 packet (25 g)
Ground chili pepper – 1 tbsp
Soy sauce – 2 tbsp
Teriyaki sauce – 5 tbsp
Freshly ground pepper mixture (from the mill)
Salt

Directions

For homemade jerky, we buy beef (tenderloin, entrecote), the main thing – without fat.
We clean from films – and in the freezer for 3 hours, to make it easier to cut into small pieces.
While the meat is freezing, we make a marinade: garlic in powder (25 g), sweet paprika in powder (25 g), chili pepper – 1 teaspoon. (in powder), Teriyaki sauce – 5 tbsp Add soy sauce to taste later. Pepper mixture – from the mill (it’s good when you feel small pieces of ground pepper on a piece of beef. Wai !!!)
We take the meat out of the freezer and cut it into strips of about 1.5×1.5×10 cm. If cut thinner, it will be very dry. The length depends on the piece of meat. The pieces are both longer and shorter.
Blot with a paper towel to remove excess moisture.

In a bowl, mix all the ingredients for the marinade. We taste it. Add hot pepper, black pepper (mill, not powder), soy sauce, salt to taste. The marinade should be salty-sweet-spicy. I cannot explain this taste, but those who ate American jerky or the one that is sold in our stores will understand.
Mix the meat and marinade. Mix well!
Cover the bowl with foil and refrigerate for 12 hours.
During this time, I usually try once for salt and pepper.
Sometimes I add. It is not enough salt, then pepper. Stir – and back to the refrigerator. It’s up to you to decide.
In the morning I got up, turned on the oven at 70-80 degrees. I put foil on the pallet so that it would not be washed later. We put the tray at the very bottom of the oven. Let the oven heat up.
We take our meat out of the refrigerator, take the skewers for the barbecue. (It’s more convenient with them. There is only one in the photo. I didn’t find it at 5 a.m., and it’s dumb to wake my wife up, I had to use toothpicks (clean);)
We watch TV and string pieces of meat on skewers or toothpicks, it is more convenient on skewers – it turns out 5-6 pieces, and even faster.
We carefully hang all our meat pieces on the wire rack and put them in the oven. They must not come into contact with the baking sheet and oven walls.
All. If the oven is without convection mode, slightly open the door.
Forgot for 6 hours (well, after 5 hours you can try jerky – ovens are different). If it’s damp – for another hour.
That’s all. I leave the jerky meat to cool in the oven with the door ajar.
Then I remove the meat, dried in the oven, from the skewers and put it in a glass jar with a closing lid. I store it in the refrigerator.

Enjoy your meal!

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