I had the time make some beef jerky again. Thr box has been acting up so I rebuilt the control box. While retrofitting I realized that the switch of the power input burnt out. My issue was I was feeding the hot through to heating and cooling after the built in fuse, I kinda shorted the fuse and pulled too many amps through the little toggle switch. It's all good. The new temp controller runs a good pid algorithm through an SSR.
In any case. Here's the recipe.
1.5 cups water
1/2 cup tamari (or soy sauce, tamari is always better)
2 tbsp ground ginger
15g szechuan pepper
2 garlic cloves, pressed
3 tbsp rice wine vinegar
1tbsp apple cider vinegar
1/4 tsp coriander
1/4 tsp sesame oil
1/2 tsp Black pepper
Toast szechuan peppers in empty sauce pan till fragrant. Pop them in a grinder of some form, I used a mortar and pestle. Then sieve out the large parts. You should be left with a bunch of white husks. I had 6g of good, non husk material left.
Combine tamari, water, ginger, garlic, and sesame oil in a sauce pan bring to boil
Simmer 15 minutes then strain into sugar, pepper, salt, coriander, ground szechuan.
Add back to saucepan and bring up to boil reducing a bit.
Let cool, add acids, juice the lime onto it here. Test for flavor.
Bust out your eye of round, cut to typical beef jerky size (roughly 1/8 to 1/4 inch thick slices). And toss it in your cooled marinade.
I used a vacuum chamber to make this super fast. First time trying this and it worked super well.
After marinating, dab dry and dehydrate at 71°C