Honey char siu beef jerky
Souped Up Recipes · ♥ 5K likes · 147.6K views · 14 min video
Read about round (top, bottom, eye of round, knuckle) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Defrost the frozen beef in the fridge overnight; it will not be completely soft, which is easier to cut.
- 500 g beef eye round
Slice the beef against the fiber into 3 mm thick pieces; cutting by hand gives irregular thickness that cooks unevenly.
- 3–5 tbsp honey
- 2 tbsp oyster sauce
- 4 tbsp hoisin sauce
- 1 tbsp soy sauce
- ½ tsp red yeast powder
Mix the honey, oyster sauce, hoisin sauce, soy sauce and red yeast powder and taste it.
Honey char siu marinade
Pour over 500 g of beef and coat every piece well; a ziplock bag makes this easier than a container.
Lay the beef on a drying rack so air reaches both sides, with parchment paper and a baking pan underneath to catch drips.
Dry in front of a strong fan on low for about 4 hours, or up to 10 hours with a small fan, until the surface is completely dry to the touch and the meat bends without being wet.
Heat the oven to 180F and cook the jerky in the middle of the rack for 1 to 2 hours, watching it, because every oven differs.
Finishing in a 180F oven
This flavour took about 1.5 hours; watch the edges, because the honey burns and dulls the colour there.
Checking the honey batches