Homemade oven-dried beef jerky in a soy, garlic and Olé Reaper marinade. Chewy, smoky and seriously hot.
Makes: about 300 g | Prep: 20 min + overnight marinating | Cook: 3–4 hr
Heat warning: Olé Reaper is made with Carolina Reaper, one of the world's hottest chillies. Start with less than the recipe says and add more to taste.
Ingredients
- 1 kg lean beef (topside or eye fillet), fat trimmed
- ½ cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1–2 tsp The Flavorsmith Olé Carolina Reaper Sriracha
Method
- Freeze the beef for 1 hour, then slice with the grain into 5 mm-thick strips.
- Mix all the remaining ingredients. Add the beef, cover and marinate in the fridge overnight.
- Heat the oven to 75°C. Pat the strips dry and lay them on wire racks over trays.
- Dry in the oven 3–4 hours, with the door slightly ajar, until dry and leathery but still bendable.
- Cool completely. Store airtight in the fridge for up to 2 weeks.
Chef's tip: Wedge a wooden spoon in the oven door so moisture can escape.