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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 10 |
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My kids love it when I make this. I also make a hot version by adding a teaspoon of crushed red chili flakes. Prep and cook time includes marinating and drying times. Ingredients:
2 lbs beef (round, rump or sirloin tip, use london broil for best results) |
1/3 cup dry sherry |
1/2 cup soy sauce |
1/3 cup chicken stock or 1/3 cup beef stock |
3 tablespoons rice wine vinegar |
1 tablespoon brown sugar |
1 teaspoon fresh gingerroot, finely diced |
2 garlic cloves, chopped |
1 teaspoon fresh ground black pepper |
Directions:
1. Remove all fat from the meat.
2. Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
3. This is important-makes it easier to cut thin, even slices.
4. Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
5. Arrange in a shallow dish.
6. Mix remaining ingredients in a saucepan and bring to a boil.
7. Cool and pour over sliced meat.
8. Marinate overnight in the refrigerator, stirring once or twice.
9. Line oven bottom with foil.
10. Preheat oven to 250°.
11. Pat meat dry with paper towels.
12. Arrange in a single layer on a roasting rack and place in preheated oven.
13. Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.
14. Store in an airtight container in the refrigerator.
15. Note: Allow anywhere from 6 to 24 hours for it to dry.
16. Finished jerky should be stiff but still bendable.
17. Meats need to be dried at 145° or above to kill microorganisms.
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