Beef jerky is such a great vehicle for unique umami flavours to be married with the decadent flavour of quality beef. Miso is therefore the perfect candidate for the task. In this recipe I combine miso with garlic and peppery turmeric and ginger for a flavour party you wont want to miss!
Ingredients:
- 3 kg beef- any lean cut will work
- ¼ cup sliced garlic
- ¼ cup roughly chopped ginger
- ¼ cup roughly chopped turmeric
- ⅓ cup soy sauce
- 2 tbsp salt
- 1 tbsp white miso
- 3 tbsp brown sugar
- 2 tbsp sesame seeds (optional)
Instructions:
- Clean beef by removing as much of the fat on the exterior as possible. Slice beef into 1-3cm slabs and place in the freezer for 20 minutes. Once firm on the outside, slice into 2-5mm thick slices.
- In a small bowl combine all remaining ingredients. Pour marinade over the beef and chill in the fridge for 12-24 hours.
- Place on dehydrator sheets being sure not to allow pieces to touch. If you need to do this in batches, allow the pieces to dry for an hour, then they can touch the remainder of the drying session.
- Dry at 160 deg until internal temp is the same, or until pieces stay erect when removed from the sheet. Allow to cool completely before storing in a cool dry place. If they cannot be vacuum sealed wrap in wax paper before wrapping in plastic wrap. Refrigeration is ideal as we have not used any cure here.
Be sure to remove all the fat from the exterior of your roast!
Slice beef into 1 cm slabs then place in the freezer. This will make it easier to slice into 1-2 mm strips.
You will be rewarded for your effort 🙂
Enjoy!
