Satay beef jerky

Satay Marinade (for 1–2 lbs thin tri-tip slices) to make beef jerky Finished jerky should bend and crack but not break or feel moist

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Step 1

Whisk peanut butter powder into ketjap manis + water until smooth and lump-free.

Step 2

Add all the powders and mix thoroughly. Stir in the orange zest last.

Step 3

Taste the marinade — it should be intensely flavored. Add more peanut powder for nuttiness, more chili for heat, extra orange zest for citrus, or a touch more ketjap for sweetness. The powders rehydrate nicely in the marinade.

Step 4

Marinate: Coat the thinly sliced beef thoroughly. Refrigerate 6–12 hours (overnight is ideal).

Step 5

Before dehydrating, pat the slices very dry with paper towels.

Step 6

Dehydrate in Air fryer for 2 hours. Flip and repeat