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Beef Jerky

Make you own home-made version of this marinated dried beef that is popular in America.
Prep Time
25 mins
Cook Time
2 hours 30 minutes
8 people
900g/2lb sirloin Steak, fat removed
• For the Marinade
• :100ml/3½fl oz light soy sauce
• 100ml/3½fl oz Worcestershire sauce
• 5ml/1tsp freshly ground black pepper
• 30ml/2tbsp maple syrup
• 10ml/2tsp garlic powder
1. Put the steaks onto a chopping board, cover with cling film and using a rolling pin or a meat mallet flatten until 5mm/½inch thick. Transfer to a clean tray or large plate, cover and freeze for about ½ an hour until the steaks are firm, but not hard.
2. Meanwhile, mix the marinade ingredients together in a plastic food bag (inside a second bag, just to be safe).
3. Remove the steaks from the freezer and using a sharp knife cut into strips, 2.5cm/1inch diameter. Add the strips to the marinade, reseal and toss gently. Chill for at least 4 hours, or if time allows, overnight.
4. Remove a clean metal rack from the oven and line the base of the oven well with foil. Preheat the oven to Gas mark ¼, 110°C, 225°F.
5. Position the rack over a large tray to catch the drips. Remove the strips from the marinade and lay on the rack. Ensure the strips do not touch.
6. Carefully slide the rack into the oven. Use a small wooden spoon or pastry brush to wedge the oven door ajar and cook for 1½-2½hours, but check after 1½ hours, then at 30 minute intervals thereafter. Cut a piece of the jerky to ensure that the meat is not raw inside. It should be well cooked and a deep brown or burgundy colour.
7. Remove from the oven and transfer to a container with a lid or a clean kilner jar. Store in the fridge until required. The jerky will keep for 1 week.

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