Freeze the beef for 1-2 hours before slicing to make it easier to cut thin, even strips.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 480 minutes |
| Serves | 450g |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFSlice the beef round into 5-8mm thick strips.
To make the marinade, combine all the ingredients in a bowl. Add the beef strips and ensure they are coated evenly. Cover the bowl with cling film and place in the fridge overnight.
Preheat the smoker to 70°C.
Remove the meat from the marinade, allowing the excess marinade to drip off. Place the beef strips in the smoker and smoke for 7-8 hours, until the meat is dry and crisp. Alternatively, preheat the oven to its lowest temperature setting, 80-95°C, gas mark 1. Line baking trays with aluminium foil or baking paper. Place a cooling rack on top of each baking sheet if you have one; this allows air to circulate around the jerky slices and helps them cook evenly. Lay the beef slices flat on the baking trays, ensuring they do not overlap. Place in the oven. Bake for approx. 3-4 hours, rotating the trays halfway through the cooking time. Cooking times may vary depending on the thickness of the slices and the oven’s temperature. The jerky is done when it is dry and firm, but still pliable. It should bend without breaking. If you press down on the jerky and beads of moisture come out, it needs more cooking.
Once done, remove the jerky from the smoker or oven and cool completely.
Store the cooled jerky in an airtight container or resealable bags. Store at room temperature for up to three weeks or longer in the refrigerator.
