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Dark and stormy beef jerky


Another day goes by, another reason to cover food in my favourite cocktail. The dark and stormy has held it's cup high on my boozy podium for over a decade now and I haven't yet found a reason to replace it so here we are; soaking strips of beef in a rum and ginger beer marinade so I can endlessly chew away my drink of choice without feeling like I need to check in to rehab. What would you cover yours in? You wouldn't douse it in gin and tonic would you? Of course not, no one is that mental. Anyway, Vonshef kindly sent me a dehydrator to take for a test drive, a sweet, beefy test drive and I have not looked back. Here's how to make dark and stormy beef jerky using a dehydrator.




TIME: 3 Days MAKES: 300g



INGREDIENTS:


1kg of lean beef (eye of round is the best cut for jerky)

500ml of fiery ginger beer

100ml of spiced rum

1 tablespoon of Worcestershire sauce

2 tablespoons of Tabasco

4 tablespoons of caster sugar

2 tablespoons of maple syrup

2 tablespoons of honey

1 tablespoon of cracked black pepper

1 tablespoon of garlic salt

1 tablespoon of onion salt



MAKE IT:



1.) Take your cut of beef and slice it into 3mm thick strips, these can be as long as you like and whatever shape, but make sure the thickness is as equal as possible to ensure even drying.


2.) In a jug, mix all of the wet ingredients and spices together for the marinade and mix well.


3.) In a large bowl, add the beef strips and pour the marinade over, submerging the beef strips in the marinade, cover with cling film and marinade for one to two days (the longer the better).


4.) After you have left the beef to marinade, remove the beef from the bowl and dry off any excess marinade using kitchen towel and set aside.


5.) Switch on your dehydrator and set it to 70 degrees celcius. Add the beef strips to the dehydrator trays and set a timer for 6-12 hours. The drying time will depend on how thick and moist the beef strips are. You’ll want to re-order the trays once every hour to keep it even as the dehydrator is hottest at the bottom. The jerky is done once the strips have fully dried out and are hard to the touch but can still bend slightly, when I used the Vonshef dehydrator, it took me about 10 hours to dehydrate fully. Serve and enjoy!



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