• I kg Round Roast (trimmed of all fat) (whole)
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground ginger
  • 1 tablespoon fine salt
  • 1 teaspoon crushed garlic
  • 4 tablespoons Worcestershire sauce
  • 2 teaspoon Tabasco sauce
  • ½ cup soy sauce


Lets get jerky-making

  • Put the round in the freezer for about 1 hour to make it almost frozen and more solid for slicing.
  • If you have access to a meat slicer this will be easier, but if not, use a very sharp knife.
  • Slice the meat into slices about 4-5mm. Now cut the slices about
  • 4-5mm so you have long square slices.
  • Mix all of the above ingredients in a resealable plastic bag, mix in the meat and marinate in the refrigerator overnight, turning  every so often.
  • Run bamboo skewers through the ends of the meat, so they are not touching and hang from your oven rack, with a tray underneath to catch the drips.
  • Bring the oven up to about 60 deg c and cook with oven door closed for about 1 hour. Now prop the door open about 50mm and allow jerky to bake for at least 10 hours or until it is completely dry.
  • Jerky maybe stored in an airtight container for 1 to 2 months.
  • Makes about 300gms of Jerky


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