Blue ribbon jerky

Yield: 1 servings

Measure Ingredient
½ cup Dark soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon MSG (optional)
½ teaspoon Onion powder
½ teaspoon Garlic powder
¼ teaspoon Powdered ginger
¼ teaspoon Chinese Five spice powder
3 pounds Lean beef brisket, eye of round or flank steak
Trimmed of fat & cut cross grain into 1/8" pieces

Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting (110 degrees). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling.

Flatten meat with rolling pin. discard towels and set meat directly on oven racks. Let dry for 8 to 12 hours, depending on temperature of oven.

Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in cool, dry place.

** To aid in slicing meat thinly, freeze until ice crystals are formed.

Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By JESS POLING On 01-03-95

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