Subj : 6/12 National Jerky Day 1
To : All
From : Dave Drum
Date : Fri Jun 10 2022 18:52:20
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Jerky
Categories: Beef, Snacks, Preserving, Marinades
Yield: 20 Servings
3 lb Rump roast (or similar)
1/2 c Light soy sauce; I use
- Kikkoman
1/4 c Worcestershire sauce
1/4 c White vinegar
1 c Water
1/2 ts Ground ginger
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1 tb Onion powder
1 cl Garlic; smashed
Liquid smoke
Have the butcher cut your roast in 1/8" slices against the
grain. Or do it at home. If you don't have good cutlery,
have the butcher do it. Or it won't be worth it!
Cut off the slice of fat on the bottom. Separate the two
distinct sinews. (you can tell, the grain goes one way on
one, and the other way on the other).
Trim out the "gristle" that is between them. Slice the two
sinews against the grain into 1/8" slices.
Mix the soya, and remaining ingredients to make the marinade.
Marinade the meat slices for 6 or 8 hours in the fridge. (I
usually place in a Ziploc type bag, and place in a bowl -
turning a couple of times to be sure all the slices get an
equal chance at the marinade)
Notes: I use the smoke very sparingly, I've used as much as
a 1/4 teaspoon (10 drops) in this recipe. Any more is too
much IMHO. But you might use more if you really like smoke.
A little goes a long way.
I prefer Japanese soy, cuz it's lighter than the Chinese
soy. And I get the Light Japanese soy, which has much less
salt.
You could add more red pepper if you like it spicy or use
fresh ginger instead of bottled.
If you like it sweeter, replace the water with a cup of
Vermont maple syrup.
Also when choosing your beef, the leaner, the better.
Charlotte Welch the cooking librarian
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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