| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Smoked, Snacks | 1 | Servings | |
INGREDIENTS
| 1 1/2 | kg | Beef brisket |
| 1 1/2 | c | Soy sauce |
| 3/4 | ts | Salt |
| 1/2 | ts | Ginger powder |
| 1 | ts | Garlic powder |
| 1 | ts | Onion powder |
| 1/2 | c | Brown sugar |
| 1 | tb | Worcestershire sauce |
| Fresh ground pepper |
INSTRUCTIONS
Trim ALL fat and cut the brisket into 1/8 inch thick strips. Mix all remaining ingredients in a large bowl. Dip each strip individually to ensure complete coverage. Place the meat back in the marinade, cover and allow to marinate in the fridge for at least 12 hours. 24 is better. Place strips in smoker and smoke for 8 to 10 hours with 2 pans of Alder. Store in the fridge in a 2 quart sealer with a ventilated lid. This jerky may also be cooked in the oven. Prepare the meat the same as above. After marinating, place meat on a rack on a cookie sheet. Cook in a 150 F. oven for 8 to 12 hours. Posted to MM-Recipes Digest by "Lorne Ottway" <lottway@hotmail.com> on Nov 27, 1998
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