Being kosher means I miss out on a lot... I can't tell you how bad my F.O.M.O gets (fear of missing out) when I'm at a restaurant and someone on the table next to me is eating something I can't order! So, I always make a mental note of the things I've seen and try to make my own version at home. Needless to say, no one in my household is complaining about this habit.
Something I've always felt like I've missed out on is beef jerky. I often see people snacking on the ones from the packet. Well, the good news is, I can't state this as a fact, but I'm pretty sure mine's better!!
My doctor told me I need to start eating a piece of red meat per day. I've never been such a red meat person. I have no problem cooking it, but I don't love to eat it myself. So when I tried my beef jerky recipe, I realised I'd hit the jackpot! I could eat these all day! Iron deficiency away!!!
YOU WILL NEED:
2 KG FLANK OR CHUCK STEAK
1 CUP WORCESTERSHIRE SAUCE
1/2 SOY SAUCE
1 TBSP HONEY
2 TEASPOONS FRESH GROUND PEPPER
1 ONION SLICED
2 CLOVES GARLIC PEELED
1 TSP CHILLI FLAKES
1 TSP CHILLI POWDER
2 TBSP SUGAR
1 TBSP CINNAMON
Mix all of the ingredients together in a large bowl and add the steak. Cover and marinate in fridge for 6-8 hours.
(You'll need long wooden sticks (like giant tooth picks) or metal kebab sticks). Stick approximately 5 pieces of meat along one of the wooden sticks.
Place sticks on the metal grate tray of the oven and allow the meat to hang through the spaces.
Make sure you have a tray underneath the meat to catch the liquid that will extract.
Cook for 8-10 hours on 50 Degrees C or 120 F.
You may need to check on them every few hours. A lot of of liquid will be extracted so make sure the lower tray does not overflow!
I started cooking mine the evening on a Saturday night, so had to check on them just before I went out!
Remove the meat from the sticks. Place a paper towel in a large bowl and dry any bit of oil left from the meat.
Leave to cool for an hour.
Store in an airtight container or in goody bags like mine!
Lasts for around three weeks.