Make it Scotch

Spicy Beef Jerky

  • Prep 1 hour
  • Cook 4-5 hours
  • Serve 10+

Ingredients

Cooking Method

  • 1
    First make the beef easier to slice by putting in the freezer until very firm and almost frozen through, 4 or 5 hours.
  • 2
    Meanwhile mix together all the marinade ingredients in a bowl large enough to take all the sliced meat.
  • 3
    When it is ready, slice across the grain into 2-3 mm slices, very sharp knife required, I used a serrated, very sharp bread knife which made the beef easy to slice very thinly.Tip the sliced beef into the marinade making sure all the meat surfaces are well coated. Cover and chill for at least 3 hours or overnight.
  • 4
    Pre-heat The oven to 75°C
  • 5
    If you have a dehydrator, this would be best used to dry the jerky but failing that, a very cool oven would do the job too, as follows:
  • 6
    Cover 4 cooling racks with lightly oiled foil.
  • 7
    Remove the meat from the marinade and pat the slices dry on kitchen paper. Spread the meat out on the oiled foil, not overlapping, and place the cooling racks directly on the oven shelves. Allow the meat to dry for about 2 hours before removing the foil and replacing the meat, other side up, directly onto the cooling racks. It's important that the oven stays at a low temperature and you might need to leave the oven door very slightly ajar to maintain 75°C.Return to the oven and continue the dehydration process until the meat is leathery-dry about 1 1/2 more hours, but check earlier. The meat will firm up even more as it cools.
  • 8
    Set aside, still on the racks, until cold and dry then pack into scrupulously clean and dry glass preserving jars or *Zip-lock bags until needed.
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