Teriyaki/hoisin jerky sauce

Yield: 1 Servings

Measure Ingredient
3 pounds Beef round steak
3 ounces Teriyaki sauce
3 ounces Worschetshire (whatever)
3 ounces Soy sauce
4 tablespoons (heaping) hoisin paste
Salt; black pepper to taste
3 tablespoons (heaping) brown sugar
Lots of hot powders (lots--super chile is good)

Date: Mon, 29 Apr 1996 13:56:44 +0000 From: danceswithcarp <cdcombs@...> cut the roundsteak into thin strips, maybe .3 cm--or less than ¼ inch (make sure *all* fat is removed). dump it all in a bowl with the ingredients and stir set it in refrigerator for 24 hours dehydrate until stiff, but flexible enough to recover from a bend on its own.

No matter what kind of dehydrator, the difference between a flexible jerky and a brittle one is a very short period of time. Ours takes about 5 hours, although the dehydrator manual says it takes 8.

And remember not to be afraid to play around with the mix; what I've gave you will be close to store-bought in taste, but I add extra sugar for winter jerky (somehow sugar seems to warm), more teriyaki sauce and less soy to cut out the salt.

Ham jerky a friend makes is really greasy so I pass, but venison jerky will dry a lot faster than beef so watch it closely until you get to know your dehydrator. When jerky gets brittle it crumbles in your mouth instead of being chewy.

We just store in it a plastic zip baggie; it doesn't last long enough for me to tell you how long it will keep.

CHILE-HEADS DIGEST V2 #308

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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