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    Beef Jerky homemade

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    Beef Jerky homemade

    Here's a simple recipe on how to make Beef Jerky in the oven yourself.

    A hot day in the mountains, colleague Unterzucker is already peeking around the corner, and you do not feel like sweets like granola bars? Time for the hearty energy boost in between: Beef Jerky! Here is how it is made easy and fast by itself.

    Biltong is the South African alternative to it. How well the Biltong do it yourself, you can read here soon.

    Ingredients for Beef Jerky

    • 1 kg leanest beef - I always take roulades, they have the perfect thickness
    • 1 onion
    • 2 toes of garlic
    • bright soy sauce
    • Worcester sauce
    • Ami BBQ sauce
    • Chilli sauce
    • Salt, crushed pepper

    marinade

    For about 200ml marinade, I have no definitive recipe and mix by eye and taste more often. This is how I proceed: cut onion and garlic into small pieces, a good deal of Worcester sauce and a light soy sauce, some BBQ sauce, a little water, chilli sauce of the desired degree of severity (not too much, the sharpness becomes even more intense after drying!). Mix everything well with a blender and chop well. The consistency should not be liquid, but not too mushy.

    Remove any fat from the beef, cut into strips about 0.5 cm wide and place in a closable box or a large Ziplock bag. Add the marinade and mix well. Marinate overnight in the refrigerator (or longer).

    Drying in the oven

    Hang the meat strips in the oven over the grid and set the oven to 50 °. The marinade is dripping - so who does not want to clean the oven floor afterwards, so pushes a sheet of baking paper underneath. Then a wooden spoon clamped in the door so that it remains a gap open and the moisture can escape easily. Dry for a few hours. Every now and then check the drying process.

    The meat dries in the oven from top to bottom. If the meat strips are already dry at the top and not yet at the bottom, I take them from the griddle, lay them flat on the griddle and dry them for a couple of hours at 50 ° C.

    They are finished when the strips of meat are nice and firm, tough and wrinkled and have a dark brown color. Drying can take about five to six hours, do not worry!

    The beef jerkey is packed airtight in ziplocks for months - provided it lasts that long and is not already eaten away beforehand ... 🙂

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