Vindaloo Beef Jerky

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One of my easiest jerky recipes, I would have never thought to add vindaloo for jerky. But my brother did and specifically requested I make this jerky. It’s become a favourite! The spices dry nicely on the jerky forming a crust of flavour that is equally delicious and pleasing to look at! If you like Indian flavours I’m sure you won’t be disappointed with this recipe! You can expect it to last a month stored in an airtight container or close to 2 months if you vac pack it. If you store in the fridge it will also keep longer.

 

Vindaloo Beef Jerky

 

1kg round steak or topside

3 tbsp vindaloo paste

 

Cut thin strips against the grain. Pound with meat mallet if too thick. You want a thickness of a few millimetres. Place strips in a bowl and mix with vindaloo paste. Marinate overnight to 24 hours in a ziplock bag, push out the air before sealing.

Lay strips in dehydrator trays, spaced apart. Wipe off excess marinade with your hands as you go or they will take much longer to dry. Dehydrate at 70C for approximately 4-6 hours, rotating trays every hour. Check after 4 hours then take out strips as they are done and set aside and continue dehydrating the rest until all meat is finished.

Remember the less jerky you have in your dehydrator, the quicker it will be ready. The weight of the jerky you end up with will be approximately a third of the weight you started out with.

 

Nutritional Info (for the whole recipe):

Cals – 1511

Fat – 42.6g

Protein – 265.8g

Total Carbs – 11.2g

Fibre – 5g

Sugars – 3.9g

Net Carbs – 6.2g