Ok, last saturday I went to a barbeque and I got an "Eureka" moment.
I observed a couple of interesting (and important) fact in cooking meat.
1. if you leave meat on a hot pan, there will be juices coming out of it (drying the meat became faster).
2. Sprinkling some spices on the surface of the meat will somehow flavor the whole thickness of the meat (marinade time can be cut short).
I could make me some QUICK jerky.
So I went to the supermarket and pick me up a kilo of silverside.
Went home, I sliced them into thin fingers about 10mm wide, 100mm long and 2mm thick.
Quite easy because the meat came in about 10mm thick slices.
You would need:
5 spoons of olive oil
1 medium onion sliced
1 clove of garlic crushed
4 spoons of sweet soy sauce
4 spoons of teriyaki sauce
4 spoons of chilli sauce (to taste)
3 spoons of red wine (to soften the meat??)
2 tea spoons of natural salt
3 spoons of honey
1 spoon of sesame oil
a handfull of sesame seeds
- Into a hot wok, went in the olive oil and crushed garlic,
then add the onion slices stir the garlic until brown. (the smell made my mouth waters)
- Dump in the meat, Soy sauce, Teriyaki sauce, red wine, chilli sauce and salt.
- Stir well and then cover for 10 minutes in medium heat.
After 10 minutes, you will notice that there is A LOT of liquid coming out of the meat.
Now the "hard" work begin.
- Stir occasionally until all the liquid evaporated, this should take about 30 minutes.
- Once dried, turn off the heat.
- Dump in the honey, sesame seed and sesame oil and mix well.
- Dry the meat for about 3 hours.
Total time for prep (including stirring) about 1 hour
total time drying about 3 hours depending of your dryer.
Total time to eat the whole kilo?
SWMBO, my two daughters, my dog and I ate them all within 2 hours.
Try it and tell me what you think.