North Asian Beef Jerky

    3      pounds        Flank steak - or London broil
      1/2  cup           Light soy sauce
    4 1/2  tablespoons   Honey
    4 1/2  tablespoons   Dry Sherry
    6      large         Garlic cloves - minced
    1 1/2  tablespoons   Ginger - fresh -- minced
    1 1/2  tablespoons   Sesame oil
    1 1/2  tablespoons   Red pepper - crushed
    1      dashes        freshly ground white pepper

 Cut beef in half lengthwise and slice diagonally crosswise into paper-thin
 strips 1-1/2 to 2 inches wide and 4 inches long.  Transfer to shallow pan.
 Combine marinade ingredients and rub thoroughly into beef.  Arrange beef on
 racks and let dry at cool room temperature overnight (do not refrigerate).
 Preheat oven to 250 F.  Line two large baking sheets with foil and set wire
 rack (s) on top of each.  Arrange beef on racks in single layer.  Bake 30
 minutes.  Reduce heat to 175 F and continue drying meat another 40 minutes
 (beef should be lightly browned but not burned).  Let beef continue to dry on
 racks at cool room temperature overnight before packing into jars.  Beef jerky
 can be brushed lightly with sesame oil for additional flavor and shine.

 Makes 36 pieces or 10 buffet servings.

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