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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Dehydrating, Hawaii, Meats, Preserving 1 Recipe

INGREDIENTS

1 1/2 lb Flank steak, trimmed of all
fat and connective tissue
1/4 c Lime juice
2 T Reduced-sodium soy sauce
2 T Worcestershire
1 T Fresh ginger, grated
1 t Crushed red pepper flakes
1/4 t Coarsley ground black pepper
1/8 t Liquid smoke
Vegetable oil cooking spray
mg cholesterol, 170 mg sodium

INSTRUCTIONS

Freeze meat until firm but not hard; then cut into 1/8- to
1/4-inch-thick slices.  In a medium-size glass, stoneware, plastic or
stainless steel bowl,  combine lime juice, soy sauce, Worcestershire,
ginger, red pepper  flakes, black pepper, and liquid smoke.  Stir to
dissolve seasonings.  Add meat and mix until all surfaces are
thoroughly coated. Cover  tightly and refrigerate for at least 6 hours
or until next day,  stirring occasionally; recover tightly after
stirring.  Then proceed  as directed in "Drying the jerky" for Basic
Jerky.  Storage time:  Up to 3 weeks at room temperature; up to 4
months in  refrigerator; up to 8 months in freezer.  Per ounce: 95
calories; 12 g protein; 1 g carbohydrates, 4 g total  fat,  Source:
Sunset Home Canning Posted to MM-Recipes Digest  by "Deborah  Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1361
Calories From Fat: 512
Total Fat: 56.8g
Cholesterol: 537.5mg
Sodium: 725mg
Potassium: 2680.8mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 4.7g
Protein: 188.6g


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