Beef Jerky 2
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Ingredients
1½ pounds beef eye round
1½ cups red wine vinegar
½ cup sunflower oil
1 tsp cayenne powder
1 tsp salt
1 tsp black pepper
1 tsp mustard powder
660 grams beef eye round
360 ml red wine vinegar
120 ml sunflower oil
1 tsp (5 ml) cayenne powder
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
1 tsp (5 ml) mustard powder
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Instructions
- Cut the beef eye round into thin (¼-inch [.6-cm] or less thick) strips about 1-inch (2.5-cm) wide by 3-inches (8-cm) long.
- Trim away any excess fat during this process.
- In a flat baking tray or pan, mix together the remaining ingredients (to make a marinade), and place the beef strips in them.
- Refrigerate them (covered with foil) for about 2-3 hours, and keep turning the beef in the tray so that the marinade soaks in on all sides.
- Preheat the oven to 170°F (77°C) (or the lowest setting) and hang the strips on the oven racks.
- At the bottom of the oven, place a baking pan or foil sheet that will catch any excess drippings and prevent your oven from getting soiled.
- Low bake the beef strips for 6-8 hours (can vary with different ovens).
- When removed, the jerky should be dry yet chewy -- not so dry that it snaps apart.
Nutritional Info
Storage
It is recommended that you store the jerky in the fridge for up to 30 days in an airtight container.
Notes
Madeira Island is one of Portugal's most beautiful locations. You can visit open markets where cured meats are hung to dry and bought by the slice or cut. This (dried) beef jerky is an American improvisation and SCD-safe, and so good you cannot stop yourself from having another piece. My brother, Dave, helped me to perfect this recipe: to cut it, marinate it, and season it to be a mouthwatering snack. - Pam
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