How To Prepare Beef Jerky The South African Way Recipes

Steps:

• Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef.
• Take it your place and leave it ideal for not less than one hour.
• Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour.
• Till the time it gets ready, prepare your spice. Start with whole coriander seeds.
• When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own.
• Once you're done with grinding, mix pepper.
• Basis your taste, grind it to 5-10g.
• Get some sugar 2-4g.
• Along with some spices around 25g.
• Now mix them well. Remember that you can use it later still if you don't use this time.
• You would notice moisture drawing out due to rock salt.
• Get 25 ML of Worcester sauce and make your beef bath ready.
• Get 500 ml of brown vinegar.
• 250 ml of warm water.
• Now mix the meat bath together.
• Brush off the salt.
• Put your meat in the meat bath.
• It's time to sprinkle your spices on it. Keep in mind that less is more.
• Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only.
• Now put it in your air dryer.
• Leave some space between these strips to ensure smoother air flow.
• Wait till next morning when the rich texture of your meat comes out.
• If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don't get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.