This recipe transforms ground tenderloin into a savoury, spicy snack by marinating the beef in Sichuan and soy sauces before slow-dehydrating it into tender jerky strips.
Prep Time:
20 mins
Cook Time:
30 hrs
Total Time:
30 hrs
and 20 mins
Yield:
6 servings
Ingredients
- 2 lbs ground tenderloin tips (any lean ground beef will work)
- 3 tbsp Spicy Sichuan Sauce
- 4 tbsp soy sauce
Instructions
- Grind 2 lbs of lean beef, I used tenderloin tips. Any lean cut will work or pre ground is fine too.
- Mix all ingredients together and let marinate overnight.
- Stuff into a jerky gun and squeeze out onto the dehydrator racks. I used a wide tip, it has about half an inch opening. I've made this with a 1/4 or so size similar to a Slim Jim size and just didn't get the tenderness I wanted.
- Dehydrate according to the instructions for your dehydrator or use the oven at the lowest temperature. Mine took about 28-30 hrs.
- Break into snackable sized pieces, bag, label and try to make it last through the weekend!
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Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.