Found an old recipe for making Jerky/Biltong. Thought I'd share it with you.
First, the meat. Any good beef or venison cut will work, but if you want a lower fat beef jerky use about 1Kg/2Lb of brisket or flank steak.
Mix together these ingredients:
Cut the meat into 1/4 inch strips and marinate a minimum of one day in the mixture.
Shake out excess from the strips and string them out on cake racks or oven racks and cook for 5-6 hours at 80° (C) / 175° (F).
Remove from the oven and blot with paper towels and let cool.
First, the meat. Any good beef or venison cut will work, but if you want a lower fat beef jerky use about 1Kg/2Lb of brisket or flank steak.
Mix together these ingredients:
- 1/4 cup soy sauce
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1 Tablespoon season salt
Cut the meat into 1/4 inch strips and marinate a minimum of one day in the mixture.
Shake out excess from the strips and string them out on cake racks or oven racks and cook for 5-6 hours at 80° (C) / 175° (F).
Remove from the oven and blot with paper towels and let cool.