Homemade Beef Jerky

Name: Homemade Beef Jerky
Total time: 280 min
Yield: 4
Ingredients: 500 g beef rump steak (1 thick piece); 60 ml soy sauce; 2 tbsp Worcestershire sauce (30 ml); 2 tbsp honey (40 g); 2 tsp smoked paprika; 1 tsp garlic powder; ½ tsp ground black pepper

Strips of rump steak marinated overnight in soy, honey and smoked paprika, then dried in the oven: the protein snack you can take anywhere.

🥪 Snack🟡 Medium⏱ 280 min

Calories204 kcal

Protein29 g

Carbs11 g

Fat5 g

💡 Use this recipe to fuel your /sport workouts with FitBot.

📝 Ingredients

500 g beef rump steak (1 thick piece)
60 ml soy sauce
2 tbsp Worcestershire sauce (30 ml)
2 tbsp honey (40 g)
2 tsp smoked paprika
1 tsp garlic powder
½ tsp ground black pepper

🍴 Utensils

Very sharp knife
Chopping board
Zip-lock freezer bag
Oven rack and roasting tray
Kitchen paper
Wooden spoon

📖 Steps

Trim all visible fat and sinew from the rump steak with the sharp knife: fat doesn't dry and goes rancid, which shortens its shelf life. Put the meat on a plate and place it in the freezer for 45 minutes.
Take out the meat, now slightly firm: this way it slices much more thinly. Cut it into strips 3 to 4 mm thick, with the grain for a chewy jerky, or against the grain for a more tender one. Even strips dry at the same rate.
In the freezer bag, mix the soy sauce, Worcestershire sauce, honey, smoked paprika, garlic powder and pepper until the honey has dissolved. Add the strips, squeeze out the air, seal and massage the bag to coat them well.
Leave to marinate in the fridge for 8 to 12 hours (overnight), turning the bag once halfway through. Don't go beyond 24 hours: the salt in the soy sauce would make the meat too salty.
The next day, preheat the oven to 80 °C, fan if possible, and line the roasting tray with foil. Drain the strips and carefully pat them dry on both sides with kitchen paper: the drier their surface, the faster they dry.
Lay the strips flat on the oven rack, without overlapping. Slide the rack into the middle of the oven, with the roasting tray just below to catch the drips. Wedge the wooden spoon in the door to keep it ajar: the moisture needs to escape.
Dry for 3 to 4 hours, turning the strips halfway through. The jerky is ready when it bends and cracks without snapping clean, with no soft or moist patches in the centre. Remove the thinnest strips as soon as they're ready.
Leave to cool completely on the rack, then blot off any little beads of fat with kitchen paper. Store in an airtight container or jar in the fridge for up to 10 days.

💡 FitBot tip: For a spicy jerky, add ½ tsp cayenne pepper to the marinade. Expect about 200 g of dried jerky from 500 g of raw meat, which is 50 g per portion.