I have some marinating at the moment. Normally do it for 48 hours.

1.5kg of rump roughly cut into strips 1cm x 1cm.
1/3 large bottle of Tabasco
1/4 cup Worcestershire
1/2 cup soy
1/3 bottle of extra hot peri-peri
100g of some assorted secret herbs and spices
2 tablespoons of chilli flakes (more to go on after being places on trays)
4 cloves of garlic
1 Teaspoon of coriander paste
1/2 teaspoon of salt
Mix well

My dehydrator has an 'on' setting and an 'off' setting, simple really. Stays in there for 10 hours. This gives them just an ever so slight soft center.

You can lay them a lot closer together also than shown in the pics.

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