The base of this jerky recipe is a homemade Worcestershire sauce I had made from our own plums several years ago and since we currently have a ton of lemons growing I decided to add a good hit of lemon juice to the mix for extra zing.
Lemon Worcestershire Beef Jerky
- 1.3 kilograms beef topside heart smart- fat trimmed off
- 1/2 cup lemon juice
- 1 cup worcestershire sauce I used a thick homemade type
- 1/2 cup barbecue sauce If you used a thin based Worcestershire sauce you might want to up the BBQ quantity to 1 full cup to create a thicker marinade
- 2 tbsp chipotle tabasco sauce You can use regular Tabasco if you don't have Chipotle
- 2 tsp cracked pepper
- Cut the topside meat into thin strips about 1/4 inch (4 millimetres) thick and approximately an inch wide. *Tip: It's easier to cut the meat if it is partially frozen.
- Mix the marinade ingredients together in a bowl or container and then add the meat.
- Massage the meat with the marinade and ensure it's mixed well. Then, leave in the fridge overnight and let the marinade do its work.
- Place the meat strips (covered with a little marinade) on dehydrator trays and into the dehydrator. Use the jerky setting (about 68C or 155F) on the dehydrator unit for around 12-15 hours or until the jerky is dry to touch and all the way through but still bendy and not over crisp.
- Let jerky cool and store in an airtight container in the pantry. I like to layer the jerky with kitchen paper towel to help prevent it from sticking or attracting moisture – similarily commercial anti-moisture food bags can be used. You can also store jerky in the fridge if your climate is hot and humid.
- The left over marinade can be used for cooking, for example, a stir-fry or cooked sauce for various meats