Homemade Beef Jerky

Name: Homemade Beef Jerky
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Ingredients: sliced very thin (800g) Beef Topside; 1/3 cup (80g) Soy Sauce; 2 1/2 tbsp (40g) Worcestershire Sauce; 2 tsp (6g) Black Pepper; 1 1/2 tsp (6g) Smoked Paprika; 1 1/2 tbsp (25g) Maple Syrup

Recipes · Snack · Recipe, Typed Supps

Four hours in the lowest oven you have, and it keeps a month. Almost pure protein by the end.

Allergens and patterns

Contains gluten, fish, soya, sulphites.

Ingredients

sliced very thin (800g) Beef Topside — The leanest cut you can find. Fat does not dry out — it goes rancid, and it is what makes homemade jerky spoil.
1/3 cup (80g) Soy Sauce — The cure and most of the flavour. Salt is what makes this keep at room temperature.
2 1/2 tbsp (40g) Worcestershire Sauce — Anchovy, tamarind and vinegar in one bottle — it does a lot of work for one ingredient.
2 tsp (6g) Black Pepper — Coarsely cracked, pressed onto the strips before they go in.
1 1/2 tsp (6g) Smoked Paprika — It stands in for a smoker, which most kitchens do not have.
1 1/2 tbsp (25g) Maple Syrup — A little sweetness against all that salt, and it helps the marinade cling.

Nutrition per serving

Calories: 239.8 kcal
Protein: 37.1g
Carbohydrate: 5g
of which sugars: 4.1g
Fat: 7.7g
of which saturated: 2.1g
Fibre: 0.6g
Sodium: 890.7mg

Method

Freeze the beef for 45 minutes, then slice it as thinly as you can against the grain.
Marinate in everything else for at least four hours, or overnight.
Lay the strips directly on oven racks with a tray underneath, and dry at 70°C with the door slightly ajar for 4 hours.
It is done when it cracks but does not snap. Cool fully before storing.