For this recipe I’m introducing both a new recipe and a new cutting style for your experimentation. This “global” marinade incorporates flavors from Africa, Asia, The Caribbean, Mexico and the Philippines while the “giant slab” cuts come from a full on 4lb bottom roast.
Again, the mostly frozen tactic was used here. Freeze the meat until it is mostly solid but cut-able. This helps your cuts look uniform and decreased headaches when it comes to dehydrating completeness across the batch. You will also see this is a fattier cut of meat. This isn’t a huge issue but the fattiness is subject to spoilage so when I make a batch like this fat-wise, I store the finished product in the fridge.
For the Marinade:
- ½ Can of Tecate or other Central American Lager
- 1 cup of Dragonfly Thai Soy Sauce
- 2 Tablespoons of Brown Sugar (Optional if you’re rocking the Keto diet)
- 2 Teaspoons of African Peri Peri Pepper or other High Scoville Pepper
- 1/4th cup of Datu Puti Vinegar or other spicy vinegar
- 1 Tablespoon of Red Chili Flakes (optional or go over/under depending on your taste)
- 1 Tablespoon of powdered ginger
Combine all marinade ingredients into a utility bowl and whisk until sugar is fully dissolved. Once your beef is no longer frozen, combine beef strips and marinade in a gallon Ziploc bag and chill in the refrigerator for 24 hours.
Once marinated, remove strips from the bag placing them on the dehydrator racks without overlapping. Optionally, add a brief shake of a large flake kosher salt to the full tray before depositing in the dehydrator.
Dry on high for 8 hours (start monitoring at 6 hours as models differ) This recipe took 8 hours on an older model 4 Tray Excalibur.
Yields roughly 1.5lbs of a pound of jerky. Download the recipe here: World Traveler Beef Jerky