CHINESE BEEF JERKY

       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 ds 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
   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 racks on top of each baking sheet. Arrange beef on racks in
   single layer. Bake 30 minutes.

   Reduce heat to 175 F and continue drying beef another 40 minutes. Beef
   should be lightly brown but not burnt. 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 about 36 pieces.

Leave a Reply