| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Preserving, Dehydrating, Meats, Hawaii |
1 |
Recipe |
INGREDIENTS
| 1 1/2 |
lb |
Flank steak; trimmed of all fat and connective tissue |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Reduced-sodium soy sauce |
| 2 |
tb |
Worcestershire |
| 1 |
tb |
Fresh ginger; grated |
| 1 |
ts |
Crushed red pepper flakes |
| 1/4 |
ts |
Coarsley ground black pepper |
| 1/8 |
ts |
Liquid smoke |
|
|
Vegetable oil cooking spray |
INSTRUCTIONS
NORMA WRENN
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, 28
mg cholesterol, 170 mg sodium
Source: Sunset Home Canning
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
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