Beef jerky prepared at home with basic, totally kosher for Passover ingredients.
Product-Free Beef Jerky
- Cooking and Prep: 8 h
- Serves: 6
Prepare the Beef Jerky
Preheat oven to 190°F (90°C).
Toss all ingredients together in a bowl. Transfer to a lined sheet pan, or two sheet pans if necessary, and arrange in a single row.
Bake overnight, or for about eight hours. Cool and store in an airtight bag or container. It doesn’t even need to be refrigerated!
For homemade ketchup, combine 10 diced plum tomatoes, a third cup sugar, a quarter cup wine, one diced onion, and two teaspoons salt in a saucepan. Cook over a low heat until reduced and thickened. For paprika, slice a red pepper into strips. Roast in the oven at 190°F (90°C) for about two to three hours, or until dried out. Grind finely in a food processor or coffee grinder. (One pepper yields about three tablespoons paprika.)
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz