Jerky Chimichurri
Inspired by Argentine grilling culture, this jerky combines the bold herbal flavors of parsley, oregano and garlic with a pleasant heat from red chili powder. The olive oil in the marinade ensures a tender, less leathery texture. A true barbecue experience in pocket-sized form.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesFreeze beef (flank steak or sirloin) for 1 hour and slice into 3-4 mm thin strips against the grain. Remove all fat completely. The meat should be as lean as possible.
Chimichurri Marinade
10-12 hoursThoroughly combine red wine vinegar, olive oil, parsley, oregano, garlic powder, chili powder and salt. Add meat strips and marinate 10-12 hours in the refrigerator. The acid from the vinegar begins to lightly denature the meat – this is desired.
Pat Dry & Prepare
15 minutesRemove meat strips from marinade and pat very thoroughly dry with paper towels. The olive oil must be largely removed as it significantly slows drying and promotes rancidity. Arrange strips on dehydrator trays.
Dehydrating
6-8 hoursDehydrate at 70-75 °C for 6-8 hours, flipping once halfway through. The jerky is done when it bends without breaking and feels dry and leathery. Due to the oil content, refrigerate and consume within 1 week.
Pro Tip
Dry fresh parsley and then crush it before adding to the marinade – this concentrates the flavor and prevents the herbs from burning or developing dark spots during dehydrating.
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