Beef Jerky

INSTRUCTIONS

• 1
  Wash the meat, pat it dry, and place it in the freezer for approximately 2-3 hours. This will make it easier to slice.
• 2
  Meanwhile, prepare the marinade. Press or crush the garlic and mix it with soy sauce and Worcestershire sauce. Add coarsely ground pepper, chili, or other spices you like, to taste.
• 3
  Slice the slightly frozen meat into the thinnest possible pieces, then dip each one in the marinade and place them into an airtight container. The meat must be completely coated in the marinade, so I recommend handling each slice separately. Let it marinate in the refrigerator for at least 4 hours, or even better, overnight.
• 4
  The meat can be dried conventionally in a dehydrator, but if you don't have one, you can also dry it in the oven. Set the oven to 75°C. Arrange the meat on a rack so that the pieces do not overlap (they can touch). For a spicier taste, you can lightly season with more pepper or chili.
• 5
  First, dry at 75°C for 30-40 minutes. This process "burns off" the meat, getting rid of bacteria and other undesirable organisms that could spoil it. Then, dry at 55°C for approximately 8 hours. During drying, swap the drying trays at least twice. You'll know the meat is properly dried when it's slightly translucent and breaks when bent.