ingredients
600 grams of beef rump or another joint
1 tablespoon sea salt for more redness: nitrite curing salt
1 tablespoon of sugar
1 tbsp soy sauce
1/2 lemon
2-3 tablespoons oyster sauce
1 thumb-sized piece of ginger
2-3 cloves of garlic
or use the classic Beef Jerky Rub for marinating 
instructions
Trim the meat (remove the fat), cut into slices about 0.5cm thick and into bite-sized pieces.
First put the nitrite curing salt on the meat in a bowl (about 1 tablespoon for 500g of meat). Add about 1 tablespoon of sugar and 1 tablespoon of soy sauce and the juice of half a lemon.
Chop a thumb-sized piece of ginger and mix with the meat in the bowl with 2-3 tablespoons of oyster sauce and 2 peeled and crushed garlic cloves. Stir well and either vacuum seal or leave in the bowl for at least 12 hours in the fridge.
Then put them in a dehydrator or oven for 12 hours. First let it dry for 2 hours at 70 degrees Celsius, then finish drying for the remaining 10 hours at 60 degrees. Pour into a sealable jar.