"chinese" jerky

Yield: 6 servings

Measure Ingredient
3 pounds Steak
6 Garlic cloves, minced
1 tablespoon Ginger, fresh, minced
2 tablespoons Sesame oil
½ cup Light soy sauce
2 teaspoons Red peppers, dried, crushed
4½ tablespoon Honey
½ teaspoon White pepper
4½ tablespoon Dry Sherry

Cut meat diagonally crosswise into ¼" thick, 2" wide strips.

Transfer to a non-metallic pan. Add the other ingredients and marinade all day. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F.

Line two large baking sheets with foil and set wire rack(s) on top.

Arrange the meat on racks in single layer. Bake 10 minutes. Reduce heat to 175 F and continue drying meat another 2 hrs. Leave meat on racks to cool and continue drying for several hours before bagging it.

Submitted By JIM WELLER On 03-11-95

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