Beef Jerky

Ingredients

• blade roast - approx 500 grams
• 1 cup soy sauce
• 1 cup worsteshire sauce
• 1 tbsp honey
• 1.5 tsp black pepper, ground
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 habenero chilli finely chopped (optional)

Method

1. Combine all ingredients in a large bowl, excluding blade roast at this time.
2. Remove fat and cut blade roast into strips approx 1/2 inch thick and about 4 inches long, cutting with the grain.
3. Marinate in bowl of ingredients for 12 - 24 hours.
4. Thread strips of meat onto skewers so each strip will fall betweel each gap in the top oven rack.
5. Place foil or tray on bottom rack of oven to catch any marinade that drips,
6. Heat oven to approx 50 degrees celcius, or turn oven dial to the point where the light comes on to show it's heating and use about an inch of a skewer to hold top of oven open.
7. The dehydration process will take between 8 to 12 hours, check it frequently around this time.
8. When it is ready you will be able to tear a piece in half (can be difficult) and there should be no pink in the meat.
9. Place in container lined in paper towel until cool.
10. I recommend refrigerating the jerky just to be on the safe side of things.