Asian Beef Jerky

     1/2 c  Soy sauce; dark
       2 tb Worcestershire sauce
       1 ts MSG; (optional)
     1/2 ts Onion powder
     1/2 ts Garlic powder
     1/4 ts Ginger; grate
     1/4 ts Chinese Five-Spice Powder
       3 lb Beef; brisket, eye-of-round
            -or flank steak

   Trim meat completely of all fat. Place beef in freezer until slightly
   frozen. Cut across grain into slices 1/8 inch thick. Blend all
   ingredients except beef in small bowl. Dip each piece of beef into
   marinade, coating well.  Place in shallow dish.  Pour remaining
   marinade over top, cover and refrigerate overnight.

   Oven method:  Preheat oven to lowest setting (preferably 110 F). Place
   several layers of paper towels on baking sheets. Arrange beef in
   single layer on prepared sheets and cover with additional toweling.
   Flatten beef with rolling pin.  Discard towels and set beef directly
   on oven racks. Let dry 8 to 12 hours (depending on temperature of

   Dehydrator method:  Arrange beef on trays in single layer and
   dehydrate 10 to 12 hours, depending on thickness.

   Store beef jerky in plastic bags or in tightly covered containers in cool,
   dry area.

   *To aid in slicing meat thinly, freeze until ice crystals are formed.

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