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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Buy the meat fresh from the butcher, about 2 mm thick and put it in the freezer for 2 1/2 hour. | 2. Cut away all excess fat,can be done easily now the meat is partly frozen. | 3. Defrost meat in microwave. | 4. Combine garlic, soy sauce, pepper, salt, liquid smoke, lemon juice, honey in a plastic container and marinate the meat in it for 12 to 24 hours. | 5. The next day, put a oven rack on the lowest level and cover it with foil for easy cleaning. | 6. Also, put another rack on the highest level. | 7. Preheat oven to 50°C. | 8. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. | 9. This way you can easily fit 1 kilogram of meat on one rack. | 10. Bake at 50°C and leave the oven door open to allow moisture to escape. | 11. Check the meat after 5 hours. | 12. It could take up to 8 hours, depending on the thickness of the slices. | 13. Jerky should bend, and not snap. | 14. Then it is ready! | 15. Store in a air-free zip bag. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	2			2239.4717	0.0	177.7977	164.65099999999998
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
honey	1/2	cup		-	-	-	-
japanese soy sauce	5/8	cup		-	-	-	-
liquid smoke	1	teaspoon		-	-	-	-
lemon juice	5	tablespoons		16.775	5.2613	0.2669	0.183
black pepper	1/2	teaspoon	crushed	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.