*  Exported from  MasterCook  *

                           Chinese Beef Jerky

Recipe By     : Bon Appetit, Jun 1981
Serving Size  : 36   Preparation Time :0:00
Categories    : Beef

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      lb            Flank steak or london broil
                       Marinade:
    1/2  c             Light soya sauce
  4 1/2  tb            Honey
  4 1/2  tb            Dry sherry
  6      cl            Garlic -- minced
  1 1/2  tb            Fresh ginger -- minced
  1 1/2  tb            Red pepper -- crushed
  1 1/2  tb            Sesame oil
  1      ds            White pepper

Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1-1/2 to 2" wide and 4" long. Transfer to shallow
pan. Combine marinade ingredients and rub thoroughly into meat.
Arrange meat on racks and let dry at cool room temperature overnight
(do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil and set
wire racks on top of each baking sheet. Arrange meat on racks in
single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40 minutes.
Meat should be lightly brown but not burnt. Let meat continue to dry
on racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.

From the collection of Jim Vorheis

Posted by: Sherry Zeiss <[email protected]> on Mar 12, 1997


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