Recipe

A A A

• 1/2 cup dark soy sauce
• 2 tbsp worcestershire sauce
• 1 tsp monosodium glutamate (optional)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp powdered ginger
• 1/4 tsp chinese five-spice powder
• 3 lbs lean beef brisket , eye- of-round or flank steak
• trimmed completely of fat and cut across grain into
• slices 1/8 inch thick

• 1 Blend all ingredients except meat in small bowl.
• 2 Dip each piece Of meat into marinade, coating well.
• 3 Place in shallow dish.
• 4 Pour remaining marinade over top, cover and refrigerate Overnight.
• 5 Oven method:
• 6 Preheat oven to lowest setting (preferably 110 F).
• 7 Place several layers of paper towels on baking sheets.
• 8 Arrange Meat in single layer on prepared sheets and cover with
• 9 Additional toweling.
• 10 Flatten meat with rolling pin.
• 11 Discard Towels and set meat directly on oven racks.
• 12 Let dry 8 to 12
• 13 Hours (depending on temperature of oven).
• 14 Dehydrator method:
• 15 Arrange meat on trays in single layer and Dehydrate 10 to 12 hours, depending on thickness.
• 16 Store jerky in plastic bags or in tightly covered containers in
• 17 Cool, dry area.
• 18 *To aid in slicing meat thinly, freeze until ice crystals are formed .
• 19 VARIATIONS:
• 20 One marinade that works well is simply Honey mixed with minced garlic and soy sauce
• 21 Lemon juice, brown sugar, and a little salt (I usually through things in until it tastes right)
• 22 A marinade just slightly changes the flavor of the beef.
• 23 Any cut of lean beef is good, the idea is to get as much of the fat out as you can.
• 24 Or if you like Thai food - try mixing a peanut type marinade - we
• 25 Love this one - peanut butter, with water, Indonesian or sweet soy sauce.
• 26 Sambal (red pepper sauce), lemon juice, - just mix over low heat until You have a sauce consistency and the taste seems right - this is Excellent for stirfrys
• 27 Anyway, experiment almost anything will work - and its a lot cheaper and A lot tastier than the stuff you buy