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Jerking meat is a way of preserving it by rubbing in a spice mixture and hanging out to dry. It takes a couple of weeks drying, but is worth the time, as the result is a delicious appetiser, and is always a great success. This method was given to me by our friends Thierry & Claudia on 'Vanupieds', which translated from French means Go Barefoot. Thanks, guys, and smooth sailing.
Preparation Time: 10 Minutes + 14 days drying time |
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1 lb single piece of steak, doesn't need to be the best fillet, just a good quality beef. |
Baking Soda |
| Vinegar | Mixed Spices |
| Salt |
Cut the beef into strips approximately 15cm long by 5cm diameter.
Place the strips into a large Tupperware (plastic) box and cover with vinegar. Add a large pinch of salt, and a pinch of baking soda. Make sure your box is large enough, as the mixture will froth up initially!
Cover the box and marinate for 48 hours. Take out the strips and dry on kitchen roll.
They are now ready for the jerk seasoning. You can use whatever spices you prefer, herbes de Provence, onion salt, paprika, mixed ground peppers. Roll the strips in the spices, rubbing well into the flesh and making sure they are coated all over.
Using a needle and thread, thread the strips of meat onto a thin length of string. Hang outdoors for the next 14 days until they are completely dried. Remember to bring the strips indoors each evening, as the night air is too moist to let the meat dry.
Serve before dinner with an aperitif such as a glass of chilled white port - delicious!