Szechuan Peppercorn Jerky

• 250g Sliced Lean Beef (approx 0.7mm thick)
• 1.5 tbsp Szechuan Peppercorns
• 1 tsp Hachi Togarashi powder (Japanese chilli powder, substitute cayenne power)
• 1 tsp ginger powder
• 1 tbsp Light Soy Sauce
• 1 tsp minced garlic
• 1 tsp chili flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1-2 stars of star anise
• 1/2 tsp sugar
• 1 tbsp rice vinegar
• 1 tsp fennell
• 1/2 tsp black sesame
• 1 tsp chili powder
• 2 tsp Vietnamese pepper and salt mix (substitute seasoned pepper/seasoned salt/more pepper, salt and garlic)

1. Use a mortar and pestle to grind the szechuan peppercorns, star anise, fennel and black sesame seeds.
2. Add all the ingredients into a bowl. Taste as you go! Add the chili ingredients last to the spice level desired. You should end up with a thick paste.
3. Slice the beef into strips against the grain (approx 0.7mm or 1/4 inch thick).
4. Rub the paste into the strips leaving a thin coating. The ingredient quantities here should cover 250g of beef.
5. Dehydrate for 4-7 hours depending on your machine, leanness of beef and desired texture.
6. Can be enjoyed immediately, but we've found that all jerky improves taste given a day or 2 in the fridge!

togarashi powder, ginger powder, soy sauce, garlic, chili flakes, salt, black pepper, anise, sugar, rice vinegar, fennell, black sesame, chili powder, pepper

Taken from www.yummly.com/recipe/Szechuan-Peppercorn-Jerky-1537432 (may not work)