Description (Some HTML is OK)
Beef Jerky - smokey, aromatic and hot.
A perfect snack if you are avoiding carbs.
Makes 40 servings
- 2kg thin beef flank
- Crushed coriander seed
- Crushed cumin seed
- Mustard powder
- 4 tsp liquid smoke
- Smoked sea salt
- Cayenne pepper
- Soy sauce 100ml
- 4 cloves garlic
- Black pepper
Preparation (Some HTML is OK)
Chop the garlic and mix it in a cup with the soy sauce and 4tsp of Tabasco. Set this to one side.
Grind up the spices together, about 4tsp of each - but enough to evenly cover all the meat.
Cut the beef into thin strips - follow the grain and remove fat as you go.
Dry rub the spices into the beef strips so that there is an even coating.
Put the beef in a dish, then cover with the mix of soy, garlic and Tabasco.
Cover with cling film and leave in the fridge overnight.
To dry the beef out, put the strips over a rack and heat in the oven at 100 degrees for six hours or so.