Prep Time: 30 minutes plus 8 Hours in the fridge
Drying Time: 24 – 48 hours
1kg / 2lb of Silverside Beef / Round
1/2 a cup of Soy Sauce
2 tablespoons of Soft Brown Sugar
1 teaspoon of Onion Salt
1 teaspoon of Cracked Black Pepper
A pinch of Dried Chilli Flakes
1 tablespoon of Worcestershire Sauce
White Pepper (optional)
Coriander Seeds (optional)
Cut the beef into 3/4 inch / 2cm slices, cutting across the grain.
Then cut the slices into 1/2 inch / 1.25cm strips.
Place the meat into a glass, earthenware or plastic bowl ( don’t use a metal bowl it will react with the salts and spoil the meat).
Pour the soy sauce over the meat and add the sugar, onion salt, pepper,chilli flakes and Worcestershire sauce.
I use my hands to mix all the ingredients together so the meat is completely covered. Cover and place the bowl into the fridge for 8 – 12 hours to allow the moisture to come out of the beef. Give the meat a stir once or twice whilst in the fridge to allow the meat to completely absorb all the flavours.
Remove from the fridge and lay the strips of beef onto drying or cooling racks. Leave space around each strip to let the air circulate and dry the meat.
If you want to add any extra spices just sprinkle the spice over the top of the meat. Place the racks in an area where it is free from animals and allow air to flow over the meat. I use a regular household fan and set it on a low setting.
Depending on humidity the jerky can be ready within 24 hours. The meat will continue to dehydrate the longer you leave it. You will be able to see when it is ready to eat.
Store the jerky in a container somewhere dry. It can be stored in the fridge but it isn’t necessary.
Edit C'est excellent. En France, la coupe de viande conseillée n'existe pas. Après avoir demandé conseil au boucher, il m'a donné un morceau de gite. Je n'avais pas de sel à l'oignon alors j'ai utilisé du sel au céleri. Je n'avais pas de sauce Worcestershire, ni de poivre blanc ou de graines de coriandre. J'ai laissé sécher pendant 36 heures. À refaire !
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