| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Round steak, defatted, sliced into 1/8-1/4 inch wide strips |
|
|
Three (big) tablespoons of hoisin, or so |
| 2 |
tb |
Teriyaki, or so (up to 3) |
| 2 |
tb |
Worschestire, or so (up to 3) |
| 2 |
tb |
Soy, or so (up to 3) |
| 3 |
tb |
Brown sugar, or more |
|
|
Lots of hot powders or hot sauces |
INSTRUCTIONS
MARINADE FOR 24 HOURS IN
(you can adjust these to the amount of meat--or to taste, but this is
afairly good approximentation)
Then put in a dehydrator or oven and slowly demoisturize. But you have to
be careful--the time between leathery and chewey, and crumbling isn't that
great, so when it starts to dry monitor your meat.
Posted to CHILE-HEADS DIGEST V3 #157
Date: Tue, 12 Nov 1996 11:29:43 -0500 (EST)
From: danceswithcarp <dcombs@kiva.net>
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