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Blue Ribbon Jerky

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Beef	1	Batch

INGREDIENTS

1/2	c	Dark soy sauce
2	tb	Worcestershire sauce
1	ts	MSG (opt)
1/2	ts	Onion powder
1/2	ts	Garlic powder
1/4	ts	Ginger, powdered
1/4	ts	Chinese five-spice powder
3	lb	Lean beef brisket, eye of round or flank steak
		From the collection of Jim Vorheis
		Fidonet COOKING echo

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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