Make you own home-made version of this marinated dried beef that is popular in America.
2 hours 30 minutes
- 900g sirloin or picanha steaks, fat removed
For the marinade:
- 100ml light soy sauce
- 100ml Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 2 tablespoons maple syrup
- 2 teaspoons garlic powder
- Put the steaks onto a chopping board, cover with cling film and using a rolling pin or a meat mallet flatten until 5mm thick. Transfer to a clean tray or large plate, cover and freeze for about ½ an hour until the steaks are firm, but not hard.
- Meanwhile, mix the marinade ingredients together in a plastic food bag (inside a second bag, just to be safe).
- Remove the steaks from the freezer and using a sharp knife cut into strips, 2.5cm diameter. Add the strips to the marinade, reseal and toss gently. Chill for at least 4 hours, or if time allows, overnight.
- Remove a clean metal rack from the oven and line the base of the oven well with foil. Preheat the oven to 110°C, 90°C Fan, Gas Mark ¼.
- Position the rack over a large tray to catch the drips. Remove the strips from the marinade and lay on the rack. Ensure the strips do not touch.
- Carefully slide the rack into the oven. Use a small wooden spoon or pastry brush to wedge the oven door ajar and cook for 1½-2½hours, but check after 1½ hours, then at 30 minute intervals thereafter. Cut a piece of the jerky to ensure that the meat is not raw inside. It should be well cooked and a deep brown or burgundy colour.
- Remove from the oven and transfer to a container with a lid or a clean kilner jar. Store in the fridge until required. The jerky will keep for 1 week.