Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 10, 2018

BEEF JERKY / JERKY BEEF (Another Version of Ding Ding)

Jerky Beef  (Another Version of Ding Ding) In the olden days, meat or game was preserved by drying the meat in […]

Jerky Beef  (Another Version of Ding Ding)
In the olden days, meat or game was preserved by drying the meat in the sun. it was soaked in a mixture of vinegr, salt, and a few spices and left to dry in the sun till completely dry.

1 kg tender Beef sliced thinly into 2” strips
3 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons vinegar
3 teaspoons salt
4 tablespoons oil
Wash the meat and dry well. Jerk or pull the pieces so that they stretch. Marinate these meat strips with the chillie powder, turmeric powder, vinegar and salt for about 3 hours. leave in the sun to dry completely.
When required to use, soak the pieces of meat in water to soften. 
Heat oil in a frying pan and shallow fry the marinated meat pieces on medium heat till brown and crispy.
 
 
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Article written by Bridget White-Kumar
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