ORIENTAL BEEF JERKY

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dark soy sauce
    2       tb           Worcestershire sauce
    1       t            MSG (opt)
      1/2   ts           Onion powder
      1/2   ts           Garlic powder
      1/4   ts           Ginger, powdered
      1/4   ts           Chinese five-spice powder
    3       lb           Lean beef brisket, eye of round, or flank steak

   Trim meat completely of fat and cut across grain into
   slices 1/8 inch thick. To aid in slicing meat thinly,
   freeze until ice crystals are formed.

   Blend all ingredients except meat in small bowl.  Dip
   each piece of meat 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 meat in single layer
   on prepared sheets and cover with additional toweling.
   Flatten meat with rolling pin.  Discard towels and set
   meat directly on oven racks.  Let dry 8 to 12 hours
   (depending on temperature of oven).

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

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

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