Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 383 kcal | 109 kcal |
| Protein | 49.9 g | 14.1 g |
| Fat | 14.6 g | 4.1 g |
| saturated | 4.7 g | 1.3 g |
| Carbohydrate | 10.5 g | 3 g |
| sugars | 5.8 g | 1.6 g |
| Fibre | 0.6 g | 0.2 g |
| Sodium | 2137 mg | 606 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.6 kg sliced lean beef
- 1 1/2 cups soy sauce
- 1 1/2 cups Worcestershire sauce
- 2 tablespoons ground ginger
- 1 tablespoon pepper
- 18 cloves garlic
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
Instructions
- Slice the beef to 6 mm while it is still very cold. Warm beef drags under the knife and gives strips that vary by half again, which is the usual reason a batch finishes unevenly.
- Crush the garlic cloves to a paste with the flat of a knife before they meet the blender. Whole cloves survive a short blend and leave raw garlic stuck to individual strips.
- Blend the soy, Worcestershire, ginger, pepper, garlic, sesame oil and honey together properly. The honey has to disperse, since it is what glazes the surface and a concentrated patch of it goes dark and sticky.
- Coat the strips, press the air out of a bag around them, and leave it overnight in the cold. Toasted sesame oil loses most of its character if it is warmed, which is another reason this marinates in the fridge.
- Let the strips drip before they go down, and keep them from touching. Honey makes this the stickiest of the jerky marinades here, and two strips in contact dry as one.
- Dry at 65 °C for 8 hours. The sugar means the surface darkens faster than usual, so colour tells you very little about how far along the meat actually is.
- Finish the strips in an oven at 135 °C for ten minutes once the run is over. The recipe asks for this as a safety measure and it is worth doing — a short burst of real heat deals with anything the drying temperature did not.
- Let them come back to room temperature, then bend one. It should crack along the fold and show pale dry fibres inside; any shine or give at the centre and the batch wants longer.
- Once they are completely cold, bag them airtight: refrigerated they are good for a fortnight and frozen for half a year. Bagging jerky with any warmth still in it creates condensation inside the bag, and that is where mould begins.
