| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Beef, Jerky | 1 | Servings |
INGREDIENTS
| 1/2 | c | Light Soy Sauce |
| 1/4 | c | Liquid Smoke |
| 1/4 | c | Brown Sugar |
| 2 | tb | Chili paste |
| 2 | lb | Round; Sirloin, or Baron of Beef ro |
INSTRUCTIONS
Trim all outside fat from the roast. Freezing it for a few hours will make it easier to slice. Slice the roast paper thin, smaller than 1/8 of an inch thick. Marinate for at least 2 hours in the first 4 ingredients Place the marinated beef in a dehydrator or in a 110-120F degree oven for 1 to 2 days. If you are doing this in an oven, you should turn the pieces once halfway through the cooking process. As for the chili paste, I prefer to use the chinese or thai versions available oriental groceries. Light Soy Sauce refers to the colour, not the reduced salt variety. You can experiment with the proportions (as I did) to find the flavour and spicyness that is right for you. I should warn you that I eat very hot, 2 tablespoons might be a little too much for people unaccustomed to eating hot. Mary Bell's Complete Dehydrator Cookbook*, by Mary T. Bell. Lisa fabfood 12-1-97 Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 06, 1998
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