Fancy Beef Jerky

Fancy Beef Jerky
"The old masters will tell you that the best jerky is made from quality veal!"


  • beef - as much as desired, topside
  • salt - 1/3 cup (80 g) of salt per 4 1/5 cups (1 liter) of water
  • paprika - 3 tablespoons
  • salt - 1 1/3 tbsp (20 g)
  • sugar - 2/5 tsp (2 g)
  • oregano - 1 tsp
  • fenugreek - 1 tsp
  • black pepper - 15 seeds, finely ground
  • caraway - 15 seeds, crushed
  • garlic - 6 cloves, pressed
  • lemons - juice of 1 lemon, strained
  • red wine - 3 1/3 tbsp (50 ml)
  • white wine

How to cook

Cut the topside beef into strips with a thickness of up to 3″ (7 cm). Soak it in brine, which is prepared from 4 1/5 cups (1 liter) of water and 1/3 cup (80 g) salt. Leave it to sit for 7 days in the cold at a temperature of 46°F (8 °C). After 7 days, remove the beef and desalinate it under running water for 4 hours.

Remove it from the water, pierce each strip at one end with a thick string or twine and hang it to drain for about an hour. Put the drained meat between two heavy plates or boards and tie them securely with tight rubber bands. One day later, take out the meat and rub the whole pieces of beef jerky with the spices, using a brush.

For the spices, mix the paprika with all the other spices, pressed garlic, drained lemon juice and red wine. Stir the mixture and pour in enough white wine to produce a runny sauce. Smear the beef pieces with spices and hang them back to dry in a well ventilated area for 1 day.

Then, repeat the procedure with the boards and rubber bands and leave for another 24 hours. Take out the meat and hang it to dry again. Then it is ready for consumption. If making jerky in the warmer summer months, dry it in the refrigerator with an open package of rice, which will absorb the moisture released from the beef.


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