The family behind Kitchen Warehouse—the Macaulays and Murphys—are full of enthusiastic cooks, avid entertainers, and devoted foodies so it was only natural that they ended up in the business of kitchenware over 20 years ago. Matteo Murphy, eldest grandson of patriarch and founder John Macaulay, is certainly following in his family’s footsteps.
Matteo has shown a keen interest in cooking and the business, in which he has been involved, albeit unofficially, for years, as any curious kid would be interested in his parents’ job. Beef jerky is one of the things Matteo loves to eat so he quite enjoys experimenting with different beef jerky recipes. Of those he’s tried, this one is his favourite.
Matteo loves the outdoors—mountain biking, hiking, camping—so he spends his holidays and weekends at the family farm in Pinjarra when he is not working at the Osborne Park store. The family raises cattle and with such free-range and grass-fed livestock around, fresh beef is always on hand for tasty kitchen experiments.
This beef jerky recipe makes use of a dehydrator, but it can also be done in an oven. Just set your oven to the same temperature and leave the door slightly open. Don’t be afraid to experiment with different seasonings and flavours; there are countless options with beef jerky.
Try this beef jerky recipe and, if you happen to pop in Kitchen Warehouse Osborne Park and find Matteo there, let him know how you like it!
- 1kg topside beef
Beef jerky marinade
- 1 cup Worcestershire sauce
- 1 cup soy sauce
- ¼ cup balsamic vinegar
- 2 tbsp lemon juice
- 2 tbsp brown sugar
- 2 tbsp hickory smoke BBQ seasoning, or similar
- 1 clove garlic
- Trim the excess fat from the topside beef and then cut into thin strips. Place the beef in a large plastic container. Cover with a lid and place in the fridge.
- Add all the ingredients for the marinade in a saucepan and set it over a low heat. Stir the mixture until the sugar is dissolved. Set aside to cool down to room temperature.
- When the marinade has cooled down, mix it and then add to the meat. Refrigerate covered and marinate for 24 hours, stirring twice within this period.
- Take the meat out and place on a dehydrator trays, making sure they are laid flat and not overlapping or touching each other.
- Set the dehydrator to 54C for about 8 hours, checking occasionally.
- To check the meat for dryness, take a piece out and let it cool as it’s difficult to tell when the meat is still warm. It should be pliable but should split when bent.
- Once cooled down, store in an airtight container and place in the fridge or cupboard.