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  Chinese Beef Jerky
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
3 lb Flank steak or London broil

MMMMMMARINADE

1/2 cup Light soya sauce
4 1/2 tbsp Honey
4 1/2 tbsp Dry sherry
6 large Garlic cloves, minced
1 1/2 tbsp Ginger, fresh, minced
1 1/2 tbsp Red pepper, crushed
1 1/2 tbsp Sesame oil
1 dash Pepper, white
Instructions:
Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer
to shallow pan. Combine marinade ingredients and rub thoroughly into
meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil and set
wire racks on top of each baking sheet. Arrange meat on racks in
single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40 minutes. Meat
should be lightly brown but not burnt. Let meat continue to dry on
racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.

From the collection of Jim Vorheis
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