1 hour
4-5 hours
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
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.