Ali's Homemade Beef Jerky

• 1 large fat trimmed Topside roast beef joint
• 1/2 cup soy sauce
• 3 tbsp oyster sauce
• 3 tbsp honey
• 2 tbsp worcestershire sauce
• 5 clove FINELY chopped garlic
• 2 hot chillis FINELY chopped
• 1 cayenne pepper
• 1 dash sweet chilli sauce
• 1 Oxo beef stock cube
• 1 Himalayan pink salt
• 1 mixed ground pepper
• 1 dash sesame oil
• 1 mixed herbs

1. Remove all fat from beef (as much as possible)
2. Slice beef THINLY to required size - I like mine to be about 1" wide and 2 - 3" long
3. In a bowl mix all other ingredients together - adjust measurements to suit your taste (ie amount of chilli or cayenne pepper used)
4. Note that flavours do not traditionally go together but the final result is delicious
5. Add sliced beef and mix thoroughly until all meat is coated
6. Cover bowl in Clingfilm and keep in fridge for a minimum of three hours/overnight is best to infuse flavour into the meat
7. Place beef on trays of dehydrator do not overcrowd to allow air to flow and stack trays
8. Setting should be for meat and dehydrate overnight for 12 - 16 hours....I like a touch of moisture still in my jerky so that it is a little juicy but try a piece after 12 hours to see what you prefer
9. Store in an airtight container in the fridge - if your friends and family are like mine you won't have much left to store once it is ready to eat

beef joint, soy sauce, oyster sauce, honey, worcestershire sauce, garlic, cayenne pepper, sweet chilli sauce, salt, ground pepper, sesame oil, mixed herbs

Taken from cookpad.com/us/recipes/353738-alis-homemade-beef-jerky (may not work)