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Recipe for Home-Made Beef Jerky "A La Karbone" - by Chef Karbone Da Bone Ingredients: Beef, salt, black pepper, soya sauce, Garlic and a touch of love. 1. Get some Sirloin steaks (or Filet Mignon if u can afford it) and trim away all fat. This step is very important as fat does not dry up and it will make the beef jerky look greasy at the last stage if the beef is not 100% lean. 2. Cut the steaks into long square-base strips (~ 1x1 inch). 3. Sprinkle salt and pepper generously until it is hard to see the surface of the meat. 4. Peel 10-15 Garlics (according to desired flavor of garlic - I like to kick it up a notch), sprinkle some salt and crush them. 5. Mix the crushed garlic with soya sauce and marinate the beef strips for at least 12 hours in the fridge (the longer, the stronger and deeper the flavor). 6. Put the marinated strips in the freezer until they are frozen hard. 7. Take strips out and slice into long thin slices with a sharp knife. CAUTION: RISK OF INJURY. 8. Lay out strips on a piece of aluminum foil on a tray and place in oven that has been set to the lowest possible temperature (WARM). KEEP OVEN DOOR SLIGHTLY OPEN. This allows the humidity to escape. 9. Flip strips every hour to expose underside which retains moisture. In 3-4 hours you will have some of the BEST beef jerkey you have ever tasted. The stuff you buy from the supermarket does not even COME CLOSE to the delicious stuff you are about to make. All the best, bon apetit and enjoy La Dolce Vita !
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