Chilli BBQ Beef Jerky

Prep time: 15 mins + marinate 24hrs Cook Time: 8 hours

Serves: 20-40

Utensils:

Two mixing bowls

Dehydrated or oven works too

Cutting board (only needed if cutting the meat, if not butchers can do it for you)

Sharp cutting knife

Ingredients:

1kg meat (top side roast or rump steak)

1 tbsp dried parsley

1tbsp Garlic powder

3 tbsp taco spice mix

3 tbsp chilli powder - add as much chilli as your heart desires

1tbsp of salt & pepper

1tbsp minced garlic from a jar

1/3 cup soy sauce

1/3 cup smokey bbq sauce

3 tbsp of sweet chilli sauce

3 tbsp Worcestershire sauce

BBQ Rib marinate sauce

Pinch Steps:

Day before

Pinch 1: Thinly-slice the steak into long strips or short strips depending on how you like to eat it. Has to be thin. Either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).(Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)

Pinch 2: Transfer the strips of steak to a large bowl.

Pinch 3: In a separate small mixing bowl, mix together the remaining ingredients until combined. Pour the mixture over the meat and toss until the steak is evenly coated.

Cover with cling wrap and refrigerate for at least a day for best tasting results.

After 24 hours…

Pinch 4: If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.

Oven: If you’re making the jerky in the oven, heat oven to 175°F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminium foil, and place wire cooling racks on top of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it is dry and firm, yet still, a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.

Tips & Tricks:

• I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.

• When cutting steak either with the grain which will result in chewier beef jerky or against the grain which will be more tender.

• Select only the leanest cuts of meat and remove all visible fat. Fat can become rancid and ruin your jerky.

• Salt not only helps pull moisture from the meat, but it also acts as a preservative. Jerky using salt will have an appreciably longer shelf-life than that without. In general, using one teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky.

• Always refrigerate when using a marinade.

• Take a basic jerky recipe and add your favourite herbs, spices, and flavourings in a marinade or dry rub to create your own signature jerky.