| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Soy sauce |
| 1 1/2 |
c |
Worcestershire sauce |
| 3/4 |
c |
Pineapple juice |
| 3/4 |
c |
Red wine vinegar |
| 3/4 |
c |
Ketchup |
| 1/4 |
c |
Honey |
| 4 |
ts |
Garlic powder |
| 5 |
ts |
Onion powder |
| 4 |
ts |
Liquid smoke; (omit if using smoker) |
| 1 |
tb |
Black pepper |
| 1 1/2 |
tb |
Salt |
| 4 |
ts |
Ground ginger |
| 10 |
lb |
Choice beef; sliced 1/8"-1/4" thick. |
INSTRUCTIONS
Mix everything except beef in a large bowl. Divide the marinade into two
good-sized bowls. Trim all the fat, and most, if not all, of the gristle
from the beef. When you get the end of the roast they couldn't slice, you
can either slice it yourself, or just trim it up & use it as stew meat. If
you like, throw the trimmings into a 2-3 qt. saucepan, cover with water,
add a little onion, celery, carrots, garlic, etc., fresh or dried, if
desired, and cook it up for stock. When you get about half of the meat
trimmed, stir it into one of the bowls. By the time you get the rest of the
beef done & stirred into the second bowl, the first bowl will be ready to
go into the dehydrator (you can marinade the meat longer if desired, but
then you half to find space in the refrigerator for it!). Drain the meat
well and arrange on the dehydrator trays (it will take 10-12 trays to dry
all of the meat, depending on thickness). Dry, following your dehydrator's
instructions.
If you don't have enough trays, don't worry. Just let the rest of the meat
soak longer. If you have a 'fire-eater' in your family, this is where you
can add a few dashes of Tabasco, cayenne, or whatever you consider to be
YOUR favorite ignition source to this batch of jerky! Paul Gustafson
Posted to bbq-digest by wight@odc.net on Oct 8, 1998, converted by
MM_Buster v2.0l.
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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”