Spicy Beef Jerky Recipe
Yield: 30 strips
The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.
- 1 2/3 lbs London broil beef or 1 2/3 lbs flank steaks
- 7/8 cup dry red wine
- 1/2 cup soy sauce
- 7/8 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 3 1/3 cloves garlic, mashed
- 7/8 jar red chilli sauce (found in the Asian section of the store)
- Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to make slicing easier.
2. With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
Lay the slices flat in a large glass or enamel baking dish.
3. Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic and chilli sauce
4. Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
5. Remove the meat from the marinade and pat it dry with absorbent paper towels.
6. Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
7. Place in a dehydrator at 55* Celsius for about 10 hours, until dry and dark brown, but still pliable.
8. Watch it closely; during the last half hour or so the meat can burn quickly.
9. Let cool completely, then store airtight.
Tip: I would recommend using a Dehydrator over a oven because Dehydrator specialises in dehydration of foods in the end it gives it a better texture and cook on the food. But Instead of cooking for 10 hours I would cook it for 8 hours so it is not as tough to chew.