• 125ml soy sauce
• 1 tbsp Worcestershire sauce
• 3 tbsp brown sugar
• ½ tbsp onion powder
• ½ tbsp garlic powder
• 1 tsp paprika
• pinch of cayenne pepper
• pinch of ground black pepper
• ½ tsp ground cinnamon
• ½ tsp sea salt
• 500-750g topside of beef, cut into 1cm slices
Step 1
In a small bowl, whisk together all ingredients apart from the beef. Pour the marinade into a large resealable plastic bag, then add the beef. Massage the outside of the bag to work the marinade over all the beef, then chill for 8 hrs.
Step 2
When ready to cook, install the Ninja Woodfire grill plate. Position it flat on top of the heating element, then gently press down until it sits in place.
Step 3
Remove the beef from the marinade and discard the excess liquid. Place the beef slices in a flat single layer in the Cook & Crisp Basket, then place the basket on the grill plate and close the lid.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid. Turn the dial to DEHYDRATE, then press WOODFIRE FLAVOUR. Set the temperature to 70°C and the time to 6 hrs. Select START/STOP to begin cooking. Begin to check the beef after 4 hrs. If you want a crispier finish, continue to cook for up to 6 hrs.
Step 5
Once cooked, open the lid and remove basket with the beef. You can store beef jerky in an air-tight container for up to two weeks.