Yield: 1 Pound
|3||Garlic cloves, minced|
|1 tablespoon||Ginger, fresh, minced|
|2 tablespoons||Sesame oil|
|½ cup||Soy sauce|
|2 teaspoons||Red peppers, dried, crushed|
|½ teaspoon||White pepper|
|4 tablespoons||Dry Sherry|
Cut meat diagonally crosswise into ¼" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes.
Reduce heat to 175 F and continue drying meat another 4 hrs or more.
Leave meat on racks to cool and continue drying for several hours before bagging it.