KitozaSeasoned Dried Beef Strips
Thin beef strips are seasoned, heated to a safe temperature, and then dried slowly until chewy before a brief browning step. This home-oven version echoes Malagasy kitoza without claiming the flavor of traditional wood smoking.
Prep
2h 20m
Cook
3h 10m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Beef
- 800gBeef Chuck (cut into long strips)
- 20gGarlic (crushed)
- 15gFresh Ginger (grated)
- 14gSalt
- 3gBlack Pepper
- 30mlDistilled White Vinegar
- 10mlLiquid Smoke
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cut the beef chuck into thin strips. Combine it with the garlic, fresh ginger, salt, black pepper, distilled white vinegar, liquid smoke, and vegetable oil. Cover and refrigerate for at least 2 hours.
- 02
Preheat the oven to 120°C (250°F). Set a wire rack over a rimmed baking tray.
- 03
Arrange the beef chuck strips in a single layer without touching.
- 04
Bake until every strip reaches 71°C (160°F), checking the thickest pieces first.
- 05
Reduce the oven to 90°C (195°F) and continue drying for 2 to 2 and a half hours, turning once, until dry on the surface but still slightly flexible.
- 06
Broil briefly at 220°C (425°F) just until the edges brown; watch closely.
- 07
Cool completely before storing in the refrigerator.
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