Name: Szechuan Peppercorn Jerky
Yield: 4 servings
Ingredients: 250g Sliced Lean Beef (approx 0.7mm thick); 1.5 tbsp Szechuan Peppercorns; 1 tsp Hachi Togarashi powder (Japanese chilli powder, substitute cayenne power); 1 tsp ginger powder; 1 tbsp Light Soy Sauce; 1 tsp minced garlic; 1 tsp chili flakes; 1/2 tsp salt; 1/2 tsp black pepper; 1-2 stars of star anise; 1/2 tsp sugar; 1 tbsp rice vinegar; 1 tsp fennell; 1/2 tsp black sesame; 1 tsp chili powder; 2 tsp Vietnamese pepper and salt mix (substitute seasoned pepper/seasoned salt/more pepper, salt and garlic)

Servings: 4 persons

250g Sliced Lean Beef (approx 0.7mm thick)
1.5 tbsp Szechuan Peppercorns
1 tsp Hachi Togarashi powder (Japanese chilli powder, substitute cayenne power)
1 tsp ginger powder
1 tbsp Light Soy Sauce
1 tsp minced garlic
1 tsp chili flakes
1/2 tsp salt
1/2 tsp black pepper
1-2 stars of star anise
1/2 tsp sugar
1 tbsp rice vinegar
1 tsp fennell
1/2 tsp black sesame
1 tsp chili powder
2 tsp Vietnamese pepper and salt mix (substitute seasoned pepper/seasoned salt/more pepper, salt and garlic)

1
Use a mortar and pestle to grind the szechuan peppercorns, star anise, fennel and black sesame seeds.
2
Add all the ingredients into a bowl. Taste as you go! Add the chili ingredients last to the spice level desired. You should end up with a thick paste.
3
Slice the beef into strips against the grain (approx 0.7mm or 1/4 inch thick).
4
Rub the paste into the strips leaving a thin coating. The ingredient quantities here should cover 250g of beef.
5
Dehydrate for 4-7 hours depending on your machine, leanness of beef and desired texture.
6
Can be enjoyed immediately, but we've found that all jerky improves taste given a day or 2 in the fridge!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Szechuan Peppercorn Jerky

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