Oriental Beef Jerky

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      lb            Flank steak or London broil
                         ----Marinade----
      1/2  c             Light soy sauce
    4 1/2  tb            Honey
    4 1/2  tb            Dry sherry
    6      lg            Garlic cloves -- minced
    1 1/2  tb            Ginger, fresh -- minced
    1 1/2  tb            Red pepper -- crushed
    1 1/2  tb            Sesame oil
    1      dash          Pepper --  white

   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
 meat. Arrange meat 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 racks on top of each baking   sheet. Arrange meat on racks in single
 layer. Bake 30 minutes.
   Reduce heat to 175 F and continue drying meat another 40 minutes. Meat
 should be lightly brown but not   burnt. Let meat continue to dry on racks
 at cool room   temperature overnight before packing into jars.
   Dried meat can be brushed lightly with sesame oil for   additional
 flavor and shine. Makes about 36 pieces of beef jerky.

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