Makes about 14 jerky sticks
1 kg of beef (or other red meat) (eg: cheaper cuts are the best!)
250ml raw apple cider vinegar
1 teaspoon of Worcestershire sauce
1 teaspoon of celtic sea salt
1. Cut the meat with the grain into strips about 2 cm diameter – length is up to you!
2. Marinade the meat overnight in the fridge with all the ingredients above. Remove meat and put on paper towel to absorb excess liquid.
3. Place marinaded meat on baking paper on a baking tray. Bake on a very low oven (about 60C) for about 8 hours or until it looks and feels dry.
Alternatively, (and ideally to maintain the nutrients and enzymes in the meat) if you have a dehydrator like I do, place the meat on the tray and follow the instructions for your particular machine.
4. Cool the treats and store in brown paper bag in the top part of your fridge to keep them dry.
As with any meat product, proper handling and preparation is essential.