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  Recipe Home » Beef » Blue Ribbon Jerky
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  Blue Ribbon Jerky
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 162
Ingredients:
1/2 cup Dark soy sauce
2 tbsp Worcestershire sauce
1 tsp MSG (opt)
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/4 tsp Ginger, powdered
1/4 tsp Chinese five-spice powder
3 lb Lean beef brisket, eye of round or flank steak
Instructions:
Trim meat completely of fat and cut across grain into slices 1/8 inch
thick. To aid in slicing meat thinly, freeze until ice crystals are
formed.

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 (preferably 110 F). 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 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 area.

From the collection of Jim Vorheis
Fidonet COOKING echo
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