 | | Beef Jerky #2 |
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1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye-of-round or flank steak,
trimmed completely of fat and cut across grain into slices
1/4 inch thick. To aid in slicing meat thinly, freeze the
meat slightly 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 (about 130F).
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, with foil below to catch any drips.
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.
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