Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 411 kcal | 117 kcal |
| Protein | 55 g | 15.6 g |
| Fat | 13.6 g | 3.9 g |
| saturated | 4.9 g | 1.4 g |
| Carbohydrate | 5.3 g | 1.5 g |
| sugars | 4.1 g | 1.1 g |
| Fibre | 0.1 g | 0 g |
| Sodium | 759 mg | 215 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
- 2.2 kg lean steak, trimmed and frozen up to 2 hours prior to slicing
- 1.1 kilograms dark Belgian beer
- 4 3/4 tablespoons teriyaki sauce
- 5/8 cup soy sauce
- 4 3/4 tablespoons dark brown sugar
- 1 1/4 teaspoons seasoned salt
- 5 cloves of garlic, minced
- 1 1/4 teaspoons cayenne pepper
Instructions
- Slice the steak while it is still firm from the freezer, cutting across the grain for strips that break apart in the mouth rather than pulling into threads.
- Pour the beer into the bowl first and let the head settle before the rest goes in. Tipping soy and teriyaki into a full head of foam means half your marinade ends up on the counter.
- Whisk the teriyaki, soy, brown sugar, seasoned salt, garlic and cayenne into the flat beer, then add the meat and press the air out of the bag. Anything above the liquid line cures unevenly and shows up as a pale patch later.
- Leave it in the fridge overnight. A dark Belgian ale is sweeter and maltier than a lager, and that sugar is what gives these strips their dark colour and slightly sticky surface.
- Take the meat out, let it lose its chill, and blot each strip before it goes on the tray. Surface liquid full of dissolved sugar will caramelise and glue the strip to the mesh.
- Lay the strips in one layer with a finger of space between them and dehydrate at 71 °C for 7 hours. Look at them at the halfway mark and swap the top and bottom trays, since the malt sugars darken fastest wherever the air is hottest.
- A finished strip bends to a right angle and shows white fibres cracking along the fold without breaking through. Test it after it has cooled on the rack, because the sugars in this marinade stay tacky while warm and will fool you.
- Keep it in a sealed jar in the pantry for a fortnight, or in the fridge for a month. The beer leaves this jerky slightly softer than a plain soy one, so it is worth checking the jar for any bloom of mould before you eat from it.
