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- Trim and discard all of the fat from the brisket. Place the brisket in the freezer for 45-60 minutes to firm up, then use a very sharp knife to slice against the grain into thin, ¼cm slices, as uniformly as possible.
- In a bowl, combine the beef slices with all of the other ingredients. Stir together and place in the fridge overnight.
- Transfer the beef into a colander over the sink and allow the extra marinade to drain away.
- Line the bottom of the oven with tin foil (this is will save you a lot of cleaning later) and preheat the oven to its lowest setting. Place wire racks over two baking trays and lightly brush the racks with vegetable oil.
- Carefully place the beef slices onto the wire racks, ensuring that none are overlapping. Place the trays into the oven on a high shelf. Keep the oven door slightly open by sticking the handle of a wooden spoon in the door, allowing some of the heat to escape so that the meat can dry without cooking.
- Bake for 1½ hours, then flip the pieces over and bake for about one hour longer. The jerky is done when it’s dry enough that you can rip off a piece easily, but not so dry that it snaps if you bend it.
- Leave the jerky out to cool for 1-2 hours, then transfer to an airtight container or sealed plastic bag. It will keep, unrefrigerated, for 4-6 months!
Note: Flank or Sirloin (any lean cut) can be used as an alternative to beef brisket, if you wish.
Per 30g serving: 168kcals, 4.7g fat (1.8g saturated), 6.6g carbs, 5g sugars, 23.5g protein, 0g fibre, 0.701g sodium
MAKE IT YOURS:
If you prefer not to eat red meat, simply replace the beef with 900g boneless, skinless turkey breast. The turkey will take about four hours to dry, flipping once after two hours.
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