Beef jerky recipe

• 1 kg (2.2lbs) topside of beef
• 1 tsp black peppercorns, crushed
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp chilli powder
• 2 tsp onion powder or half a grated small onion
• 5 tbsp light soy sauce
• 3 tbsp Worcestershire sauce
• 1 tsp sugar or honey (optional)

1. Preparing and marinating the meat: use a sharp knife to remove visible sinew and fat from the meat.
2. Cut the meat into thin strips.
3. To make the finished jerky easier to chew, cut across the grain of the muscle.
4. It is easier to slice the meat when it has been partially frozen as it tends to hold its shape better.
5. Partially frozen meat can usually be passed through a meat slicer to get really thin and even slices.
6. But you may prefer (as I do) to cut the strips by hand as this saves on cleaning a machine.
7. Mix all the ingredients of your chosen marinade recipe together in a bowl and add the strips of beef.
8. Mix well to coat them completely.
9. Cover with clingfilm and allow the meat to marinate in the refrigerator for 24 hours.
10. To dry the meat: remove the meat from the marinade and arrange the strips of beef on a wire rack, keeping them separate from each other and as flat as possible.
11. Set the oven at 50C and place the loaded wire racks in the oven.
12. Keep the door of the oven slightly open to allow the moisture in the meat to evaporate.
13. This should take about 4 to 5 hours to complete.
14. The drying time will be quicker if you use a fan oven.
15. Check the meat every half hour and rearrange the racks so the meat dries evenly.
16. Youll notice as the meat dries, it darkens in colour and shrinks a little.
17. Your jerky is done when it is dry to the point where the meat shows some resistance to bending but does not snap.
18. If the meat snaps, this indicates that it has become over dry.

beef, black, garlic, cayenne pepper, chilli powder, onion, soy sauce, worcestershire sauce, sugar

Taken from www.lovefood.com/guide/recipes/46679/beef-jerky-recipe (may not work)