📝 About This Recipe
Inspired by the ancient preservation techniques of the Bantu peoples of Southern and Central Africa, these beef strips are a masterclass in smoke-drying. This recipe transforms lean beef into a deeply savory, umami-rich snack or meal component using a traditional dry rub of bird's eye chili, ginger, and garlic. The result is a chewy, intensely flavored meat with a persistent wood-smoke aroma that pays homage to centuries of culinary heritage.
🥗 Ingredients
The Meat
- 2 pounds Beef Top Round or Eye of Round (trimmed of all visible fat and sliced into 1/4-inch strips)
The Spice Rub (Bantu Aromatics)
- 2 tablespoons Coarse Sea Salt (essential for the curing process)
- 1 tablespoon Smoked Paprika (adds depth and color)
- 1-2 teaspoons Dried Bird's Eye Chili Flakes (adjust based on heat preference)
- 1 tablespoon Garlic Powder
- 2 teaspoons Ginger Powder (provides a traditional warm zing)
- 1 teaspoon Ground Black Pepper (freshly cracked is best)
- 1 tablespoon Brown Sugar (to balance the salt and help with pellicle formation)
Liquid Component
- 1/4 cup Apple Cider Vinegar (acts as a tenderizer and antimicrobial agent)
- 2 tablespoons Worcestershire Sauce (for a modern boost of fermented depth)
- 2 tablespoons Water (to help dissolve the rub into a paste)
Smoking Woods
- 3-4 pieces Oak or Hickory Wood Chunks (soaked for 30 minutes if using a charcoal grill)
👨🍳 Instructions
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1
Place the beef in the freezer for 30-45 minutes before cutting; this firms the meat, allowing you to slice uniform 1/4-inch thick strips with ease.
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2
Slice the beef against the grain for a more tender chew, or with the grain if you prefer a traditional, tougher 'jerky' texture.
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3
In a large glass bowl, whisk together the salt, smoked paprika, chili flakes, garlic powder, ginger, black pepper, and brown sugar until thoroughly combined.
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4
Add the apple cider vinegar, Worcestershire sauce, and water to the spices to create a thick, aromatic marinade paste.
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5
Add the beef strips to the bowl and massage the marinade into every piece of meat using your hands (wear gloves to avoid chili burn) until every surface is coated.
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6
Transfer the meat to a heavy-duty zip-top bag, squeeze out the air, and refrigerate for at least 12 hours, though 24 hours is ideal for deep flavor penetration.
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7
Prepare your smoker or grill for indirect cooking at a very low temperature, ideally between 150°F and 170°F (65°C-75°C).
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8
Remove the beef from the marinade and pat slightly with paper towels—you want them moist but not dripping.
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9
Arrange the strips directly on the smoker racks, ensuring they do not touch or overlap to allow for maximum airflow and smoke contact.
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10
Add your wood chunks to the coals and close the lid. Maintain a thin, blue smoke rather than heavy white clouds.
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11
Smoke-dry the beef for 6 to 8 hours. The timing depends on the humidity and the thickness of your slices.
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12
Check for readiness: The strips should be dark, firm, and bend without snapping. When you bend a strip, the white fibers of the meat should just begin to fray.
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13
Remove the strips from the smoker and let them rest at room temperature for 1 hour to 'set' before storing.
💡 Chef's Tips
Always use the leanest cuts of beef possible, as fat goes rancid quickly in dried meats. If you don't have a smoker, you can use an oven set to its lowest temperature with the door slightly propped open, though you will lose the authentic smoke flavor. For a truly authentic Bantu touch, add a teaspoon of ground coriander to the spice rub. Ensure your salt measurements are accurate; salt is not just for flavor here, it is a crucial preservative. Store the finished strips in a vacuum-sealed bag or an airtight jar with a silica gel packet to maintain crispness.
🍽️ Serving Suggestions
Serve as a high-protein snack alongside a cold, crisp lager or a ginger beer. Finely chop the strips and add them to a traditional peanut-based stew (Maafe) for a smoky flavor boost. Pair with slices of fresh mango or papaya to contrast the salt and heat. Rehydrate slightly in a tomato and onion gravy and serve over 'Pap' (maize porridge). Include them on an African-inspired charcuterie board with roasted nuts and spicy chutneys.