Beef jerky
Beef jerky started life as way to preserve meat in an age before refrigerators. These days it’s also a popular savoury snack. Its taste is a combination of sweet, salty and spicy. Store-bought jerky often contains a lot of unnecessary additives, so it’s worth it to put in the effort to make it yourself.
  1. Remove any excess fat from the meat, then place it in the freezer for an hour or two. The meat shouldn’t be frozen solid, you want it to be just firm enough to be easily cut into slices.
  2. Add all the ingredients of the marinade together. Stir until combined.
  3. Cut the meat into thin slices. Cut them thick enough for the slices to keep their structure but no thicker then 5mm (1/4inch).
  4. Add the meat to the marinade, making sure that all the meat is well coated. Place the mixture in the fridge for about 24 hours.
  5. Place the meat in a dehydrator. Make sure to leave enough room between the pieces to allow air to circulate. If you don’t have a dehydrator, you can also use an oven. Either way, dry the jerky at 70ºC (160ºF) for about 6 hours.
  6. Once dry, the jerky needs to be kept away from moisture to prevent it from spoiling. So make sure you store it in an airtight container.