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| Home -> [Asian, Beef, Chinese, Ethnic, Herbs & Spices, Meats, Seasonings] -> [Beef jerky Recipe] |
Beef jerky
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Beef, Chinese, Ethnic, Herbs & Spices, Meats, Seasonings |
Rating: |
no rating. |
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Ingredients:
| 3
| lbs | Flank steak - or London | | | -broil | | | -MARINADE: | | 1/2
| cup | Light soy sauce | | 4 1/2
| tbsp | Honey | | 4 1/2
| tbsp | Dry Sherry | | 6
| | Large garlic cloves - | | | -minced | | 1 1/2
| tbsp | Ginger - fresh, minced | | 1 1/2
| tbsp | Sesame oil | | 1 1/2
| tbsp | Red pepper - crushed | | 2
| tbsp | Freshly ground white pepper |
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Procedures:
| 1 | Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-?to 2 inches wide and 4 inches long. | | 2 | Transfer to shallow pan. | | 3 | Combine marinade ingredients and rub thoroughly into meat. | | 4 | Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). | | 5 | Preheat oven to 250°F. | | 6 | Line two large baking sheets with foil and set wire rack(s) on top of each. | | 7 | Arrange meat on racks in single layer. | | 8 | Bake 30 minutes. | | 9 | Reduce heat to 175f and continue drying meat another 40 minutes (meat should be lightly browned but not burned). | | 10 | Let meat continue to dry on racks at cool room temperature overnight before packing into jars. | | 11 | Dried meat can be brushed lightly with sesame oil for additional flavor and shine |
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