Beef Jerky might just be the goat of golf snacks

Por Andy Cooks

Ingredientes

Modo de preparo

1. Trim the fat from the beef, freeze for 1 to 2 hours until firm, then slice thinly against the grain, about 5mm thick.
2. Mix the onion powder, garlic powder, soy sauce, Worcestershire sauce, brown sugar, black pepper, smoked paprika and gochugaru in a large bowl. Work the sliced beef through the marinade with clean hands.
3. Cover and refrigerate for 2 days, mixing the beef twice a day.
4. After 2 days, take the beef out of the marinade and lay it flat on dehydrator trays without the pieces touching. Pat dry with paper towel, then evenly sprinkle sesame seeds and ground pepper leaf over the top.
5. Dry at 60°C for 4 to 6 hours, until the jerky is firm but bendable.
6. Store in an airtight container.

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