| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dark soy sauce |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
MSG; (I think this was originally listed as optional) |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 1/4 |
ts |
Ginger powder |
| 1/4 |
ts |
Chinese 5 spice |
INSTRUCTIONS
Lightly freeze the meat to help in slicing. Slice into about 1/2 inch or
less strips ,across the grain, with the grain for chewier jerky, and
marinate over night. I start them in the smoker on a rack for 2 to 3 hours
then finish in a dehydrator. Could do the whole process on the smoker if
you keep the temp low enough . Thats it , it never lasts long enough around
here to worry about storing it . Thanks again for all the respones.
Posted to bbq-digest by Bill <wcm@nc5.infi.net> on Oct 08, 1998, converted
by MM_Buster v2.0l.
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“Luck has nothing to do with it”