*  Exported from  MasterCook  *

                           Chinese Beef Jerky

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

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      lb            Flank steak or London broil
                       Marinade:
    1/2  c             Light soy 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            Sesame oil
  1 1/2  tb            Crushed red pepper
  1      ds            White pepper -- freshly ground

Cut meat in half lengthwise and slice diagonally crosswise into
paper-thin strips 1-1/2 to 2" wide by 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 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.

Yield: 36 Pieces

Posted by <[email protected]>, Sep 1998


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