*  Exported from  MasterCook  *

                           Chinese Beef Jerky

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      pounds        Flank steak - or London broil
                       ***MARINADE***
    1/2  cup           Light soy sauce
  4 1/2  tablespoons   Honey
  4 1/2  tablespoons   Dry Sherry
  6      large         Garlic cloves - minced
  1 1/2  tablespoons   Ginger - fresh -- minced
  1 1/2  tablespoons   Sesame oil
  1 1/2  tablespoons   Red pepper - crushed
  1      dashes        freshly ground white pepper

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin
strips 1-1/2 to 2 inches wide and 4 inches 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
rack(s) on top of each.  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 browned but not burned).  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 flavour and shine.

Makes 36 pieces or 10 buffet servings.

Bon Appetit, June, 1981.

Posted To Fabfood September 1998~Busted With 2.0 by <[email protected]>


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