Tikka Masala Jerky
A creative fusion of Indian spice tradition and American jerky culture, inspired by the beloved tikka masala. The combination of cumin, turmeric, garam masala, and yogurt creates an aromatically deep and subtly exotic dried meat. An unforgettable snack for spice lovers and culinary adventurers.
Ingredients(for 1 kg)
Instructions
Marinade & Preparation
20 min + 12-24 hrs marinatingSlice beef into 3-4 mm strips against the grain. Mix yogurt, lemon juice, and all spices into a smooth paste. Coat strips completely and marinate in a covered container in the refrigerator for 12-24 hours.
Cleaning
15 minRemove strips from yogurt marinade and rinse under cold water to remove excess yogurt. Pat very thoroughly dry with paper towels. Yogurt residue would burn in the dehydrator and create bitter flavors.
Dehydrating
7-9 hrsArrange strips on dehydrator trays. Set dehydrator to 70 °C and run for 7-9 hours. Flip strips halfway through and check for even drying. Turmeric will color the jerky an intense yellow-orange – this is normal and intended.
Cooling & Storage
30 minAllow finished tikka masala jerky to cool completely on a wire rack. Verify complete dryness. Store in airtight jars or vacuum bags. Keeps up to 3 weeks in the refrigerator or up to 6 months frozen.
Pro Tip
Full-fat natural yogurt (at least 3.5% fat) tenderizes the meat and helps the spices adhere better. Greek yogurt also works excellently for this purpose.
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