Spicy Beef Jerky

Spicy Beef Jerky

10+

Ingredients

  • 1 kg flank of Scotch Beef PGI, or sirloin ends, trimmed of any fat

  • 100 ml Worcestershire sauce

  • 100 ml Tamari (gluten-free soy sauce)

  • 1 cove garlic crushed or 1 tsp dried garlic granules

  • 1 tbsp liquid honey

  • 1 tbsp paprika

  • 2 tsp ground black pepper

  • 1 tsp dried chilli flakes

  • 1 tsp onion powder

Cooking Method

This spicy beef jerky is a perfect snack pre/post gym, or just for that quick protein hit that will keep you filled up until your next meal.

 

Method

  1. First make the beef easier to slice by putting in the freezer until very firm and almost frozen through, 4 or 5 hours.
  2. Meanwhile mix together all the marinade ingredients in a bowl large enough to take all the sliced meat.
  3. When it is ready, slice across the grain into 2-3 mm slices, very sharp knife required, I used a serrated, very sharp bread knife which made the beef easy to slice very thinly.Tip the sliced beef into the marinade making sure all the meat surfaces are well coated. Cover and chill for at least 3 hours or overnight.
  4. Pre-heat The oven to 75°C
  5. If you have a dehydrator, this would be best used to dry the jerky but failing that, a very cool oven would do the job too, as follows:
  6. Cover 4 cooling racks with lightly oiled foil.
  7. Remove the meat from the marinade and pat the slices dry on kitchen paper. Spread the meat out on the oiled foil, not overlapping, and place the cooling racks directly on the oven shelves. Allow the meat to dry for about 2 hours before removing the foil and replacing the meat, other side up, directly onto the cooling racks. It’s important that the oven stays at a low temperature and you might need to leave the oven door very slightly ajar to maintain 75°C.Return to the oven and continue the dehydration process until the meat is leathery-dry about 1 1/2 more hours, but check earlier. The meat will firm up even more as it cools.
  8. Set aside, still on the racks, until cold and dry then pack into scrupulously clean and dry glass preserving jars or *Zip-lock bags until needed. See note below*

The jerky should last up to two months if kept unopened in airtight glass jars in a cool dark place (larder or garage if you have either). *Or you can pack it into zip-lock type bags, squeezing out as much air as possible and keeping in the fridge, where it will keep for about 2 weeks, unopened. In either case, once opened, eat within one week.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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