| 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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