Dried Beef with Mountain Cheese
This unique dried meat recipe combines tender beef strips with the savory aroma of mountain cheese powder and alpine herbs. The herb marinade gives the meat a hearty alpine flavor reminiscent of mountain air. An extraordinary snack that combines the tradition of Alpine cuisine with the art of drying.
Ingredients(for 1 kg)
Instructions
Preparing the meat
20 minutesRemove fat and tendons from the beef and freeze for 1-2 hours to make it easier to cut. Then cut against the grain into even strips of 4-5 mm thickness.
Marinating
8-12 hoursMix all marinade ingredients (mountain cheese powder, Worcestershire sauce, thyme, rosemary, salt, pepper, garlic powder). Rub the meat strips with the marinade and let marinate covered in the refrigerator for 8-12 hours.
Drying
8-12 hoursPat the marinated meat strips dry and lay them on dehydrator racks without touching each other. Dry at 70 °C for 8-12 hours until the strips are firm but still slightly pliable.
Cooling and Packaging
30 minutesAllow the dried meat to cool completely on a rack after drying. Then pack in airtight containers or vacuum bags. Shelf life 1-2 weeks at room temperature or up to 1 month in the refrigerator.
Pro Tip
Mountain cheese can easily be dried and then ground to produce the powder. For best results, freeze the meat for 1-2 hours to make it easier to cut into even strips.
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