| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Batch |
INGREDIENTS
| 1 |
c |
Soy sauce |
| 1/2 |
c |
Worcestershire sauce |
| 1/2 |
c |
Water |
| 1 |
tb |
Salt |
| 1 |
tb |
Pepper |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Coarse ground garlic powder |
| 1 1/2 |
ts |
Tobasco sauce |
| 1 1/2 |
ts |
Liquid smoke |
INSTRUCTIONS
Mix all together and let sit for about an hour. Stir once in awhile.
Get about 3-4 pounds of the cheapest, leanest meat you can find. I like
flank steak or arm roast, but they aren't very cheap. Put it in the
freezer for a couple hours. Its easier to slice properly when its partially
frozen. Slice the meat WITH, NOT AGAINST the grain of the meat. Slice into
strips 1/8 - 1/4 inch thick. TRIM AS MUCH FAT OFF AS POSSIBLE. Dip the meat
strips in the sauce with a stirring motion to cover the meat with the
spices. Layer the meat in a pan. Pour the remaining sauce over the
layered meat and marinate overnite.
Drain the meat, trying to keep as much spice as possible on the meat
strips. Place on a drying rack or oven rack and heat about 175 degrees for
about three hours. The meat should be dry and leathery, not brittle.
From: Tryit @Other People's Money, Okinawa Japan
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Nov
28, 98
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