Spicy hot jerky

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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