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Ingredients
- 600 g lean beef (e.g., beef roll or top round)
- 150 ml soy sauce
- 40 ml Worcestershire sauce
- 3 cloves garlic
- 1 tsp coarsely ground black pepper
- 1 tsp chili flakes
Preparation
- 1Wash the meat, pat it dry, and place it in the freezer for about 2–3 hours. This will firm it up, making it much easier to slice into very thin pieces later.
- 2Meanwhile, prepare the marinade. Press or finely grate the garlic and mix it with the soy sauce and Worcestershire sauce in a bowl. Add coarsely ground pepper, chili flakes, and any other favorite spices to taste.
- 3Slice the slightly frozen meat as thinly as possible (approx. 3–5 mm). Turn each slice thoroughly in the marinade so that it is completely covered. Place the meat in a sealable container and let it marinate in the refrigerator for at least 4 hours, but preferably overnight.
- 4The meat can be dried in a dehydrator or in the oven. Preheat the oven to 75 °C (top/bottom heat). Arrange the meat strips side by side on a rack so they do not overlap (slight touching is okay). For more spiciness, a little more pepper or chili can be sprinkled over them now.
- 5First, dry for 30–40 minutes at 75 °C. This step is important to kill any potential bacteria. Afterwards, reduce the temperature to 55 °C and finish drying the meat for about 8 hours. During this time, occasionally swap the trays. The jerky is ready when it is slightly pliable but breaks when bent sharply and has a slightly transparent texture.
Tip
For the best enjoyment, cut the finished beef jerky into bite-sized pieces. Store in an airtight container in a cool, dry place. The meat will last even longer if vacuum-sealed in portions.
Knuspr-Küche
It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!