Dried meat

Ever wanted to try making dried meat at home? Martin Baránek, sous-chef at Entrée in Olomouc, will show you how.

Ingredients:

• Lean beef – 250 g
• Chili flakes – ½ teaspoon
• Sichuan pepper – ½ teaspoon
• Sugar – 1 teaspoon
• Garlic – 2 cloves
• Chickpea tamari – 150 ml

Method:

1. Crush the chili flakes, garlic, and Sichuan pepper into a paste using a mortar and pestle.
2. Add sugar and tamari, mixing to create the marinade.
3. Trim the beef of any membranes and fat. Martin used the teres major cut (a tender piece near the shoulder).
4. Partially freeze the meat for easier slicing.
5. Slice against the grain into strips about 1–2 mm thick.
6. Place the strips into the marinade and let sit for 30 minutes.
7. Lightly pat the meat dry and start drying at 75°C for 1 hour.
8. Reduce the temperature to 55°C and continue drying for another 5 hours.

We’re confident you’ll be thrilled with the result. These dried meat strips are perfect anytime, anywhere.

Enjoy!