Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 392 kcal | 111 kcal |
| Protein | 59.3 g | 16.8 g |
| Fat | 14.8 g | 4.2 g |
| saturated | 5.3 g | 1.5 g |
| Carbohydrate | 1.8 g | 0.5 g |
| sugars | 1.1 g | 0.3 g |
| Fibre | 0.2 g | 0.1 g |
| Sodium | 1634 mg | 463 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 kg beef top or bottom round, trimmed, cut into 1/4 inch (6 mm) slices
- 6 1/2 tablespoons soy sauce
- 2 1/4 tablespoons Worcestershire sauce
- 2 1/4 tablespoons teriyaki sauce
- 1 cup water
- 2 1/4 cups sweet chilli sauce
- 2 1/4 teaspoons ground ginger
Instructions
- Ask for the round in one piece and slice it yourself after an hour in the freezer. Pre-sliced beef is cut for stir-frying and comes in thicknesses that will never finish together.
- Cut strips at 6 mm, taking the knife across the muscle fibres for a jerky that breaks apart or along them for one you have to work at.
- Whisk the soy, Worcestershire, teriyaki, water, sweet chilli sauce and ginger together until the chilli sauce has stopped sitting in a lump at the bottom of the bowl. It is thick with starch and sugar and will not disperse on its own.
- Bag the beef with the marinade, press the air out and lay the bag flat in the fridge overnight. Flat means every strip is in contact with liquid; a bunched bag leaves the ones in the middle barely seasoned.
- Lift the strips out and wipe most of the marinade off with your fingers. Sweet chilli sauce is mostly sugar, and a thick coat of it caramelises onto the tray and glues the jerky down.
- Space the strips so none are touching and dry at 68 °C for 7 hours. The sugar browns the edges early in the run, which looks alarming and is not a sign that anything is finished.
- Rest a strip on the bench for a minute before you judge it, because sugar stays soft while it is warm. Finished jerky bends to a right angle and splits along the bend without parting.
- Keep it in a sealed jar for a fortnight, the fridge for two months, or vacuum-sealed and frozen for a year. This one goes sticky before it goes off — the sugar pulls moisture back in, so a loose lid ruins a batch faster than time does.
