Chinese Beef Jerky |
Course : Jerky
Serves: 36 pieces |
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Ingredients:
3 pounds flank steak or London broil |
1/2 cup light soy sauce |
4 1/2 tablespoons honey |
4 1/2 tablespoons dry sherry |
6 tablespoons garlic minced |
1 1/2 tablespoons ginger, fresh; minced |
1 1/2 tablespoons red pepper; crushed |
1 1/2 tablespoons sesame oil |
1 dash pepper, white |
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Preparation / Directions:
Cut meat 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 meat. Arrange meat 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 meat on racks in single layer. Bake 30 minutes.
Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional flavor and shine.
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