Thin strips of beef marinated in a savory blend of soy sauce, Worcestershire sauce, and smoky aromatics, then slowly dried at low temperature for a supple, satisfying chew.
Ingredients
- 900 g beef top round
- 120 ml traditionally brewed soy sauce
- 60 ml Worcestershire sauce
- 2 tbsp unrefined brown cane sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked sweet paprika
- 1 tbsp coarsely cracked black pepper
- 1/2 tsp ground cayenne pepper
- 1 tsp natural hickory liquid smoke
Method
- Place the beef top round on a plate in the freezer for 45 minutes to firm up the meat without freezing it solid, ensuring clean, precise slicing.
- Remove the beef from the freezer and carefully trim away all surface white fat, silverskin, and connective tissue using a sharp, thin-bladed knife.
- Slice the meat into uniform strips about 4 millimeters thick, cutting with the grain for a chewier texture, or across the grain for a more tender, crumbly bite.
- In a large glass or ceramic bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, cracked black pepper, cayenne pepper, and liquid smoke until the sugar is completely dissolved.
- Add the beef strips to the marinade and toss by hand to coat every piece evenly. Cover with plastic wrap directly touching the surface and refrigerate for at least 8 hours, or ideally overnight.
- Drain the beef strips in a colander set over the sink to remove excess liquid.
- Lay the strips flat between several layers of paper towels, then press firmly with the palms of your hands to absorb as much surface moisture as possible without rubbing off the spices.
- Preheat your oven to 75 degrees on convection mode, or set an electric dehydrator to the same temperature.
- Arrange the beef strips on wire racks without overlapping to ensure optimal airflow, then place a baking sheet lined with parchment paper on the bottom of the oven to catch any drips.
- Dry for 4 to 5 hours, propping the oven door open about 1 centimeter with a wooden spoon to let moisture escape, until the meat turns a deep, dark garnet color.
- Check the texture of a slightly cooled piece: the strip should bend flexibly under finger pressure without snapping, revealing fine white fibers along the crease.
- Let the beef jerky strips cool completely on a wire rack at room temperature for 1 hour before transferring them to an airtight container.
Nutrition
Per serving
- Energy
- 210.7 kcal
- Protein
- 31.34 g
- Carbohydrate
- 2 g
- Fat
- 8.56 g
- Fibre
- 0.32 g
- Calcium
- 7.47 mg
- Iron
- 0.31 mg
- Magnesium
- 6.97 mg
