Beef Jerky might just be the goat of golf snacks ⛳️

Gochugaru and sesame beef jerky

Ingredients

- 1 kg lean beef (eye of round, top round, or flank steak)
- 2 tsp onion powder
- 2 tsp garlic powder
- 125ml (1/2 cup) soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp gochugaru
- White sesame seeds, ground pepper leaf for topping

Method

1. Trim the fat off the beef. Freeze 1–2 hours until firm, then slice thinly against the grain about 5mm thick.
2. In a large bowl, add the onion powder, garlic powder, soy sauce, Worcestershire sauce, brown sugar, pepper, paprika and gochugaru. Use clean hands to mix the sliced beef through the marinade. Cover and refrigerate for 2 days. Mix the beef twice a day while it marinates.
3. After 2 days, remove the beef from the marinade and lay flat on dehydrator trays, making sure they don’t touch. Pat dry with a paper towel. Evenly sprinkle sesame seeds and pepper leaf powder over the top.
4. Dry at 60°C for 4–6 hours, checking for a firm, bendable texture.
5. Store in an airtight container and enjoy.