spicy hot jerky
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| Round steak, defatted, sliced into 1/8-1/4 inch wide strips | |
| Three (big) tablespoons of hoisin, or so | |
| 2 tablespoons | Teriyaki, or so (up to 3) |
| 2 tablespoons | Worschestire, or so (up to 3) |
| 2 tablespoons | Soy, or so (up to 3) |
| 3 tablespoons | Brown sugar, or more |
| Lots of hot powders or hot sauces |
MARINADE FOR 24 HOURS IN
(you can adjust these to the amount of meat--or to taste, but this is afairly good approximentation)
Then put in a dehydrator or oven and slowly demoisturize. But you have to be careful--the time between leathery and chewey, and crumbling isn't that great, so when it starts to dry monitor your meat.
Posted to CHILE-HEADS DIGEST V3 #157 Date: Tue, 12 Nov 1996 11:29:43 -0500 (EST) From: danceswithcarp <dcombs@...>
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