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Beef Jerky - Steve Herrick

Anonymous Tue May 23 19:32:18 2006

3 pounds flank steak - or London broil

MARINADE:

1/2 cup light soy sauce

4-1/2 tablespoon honey

4-1/2 tablespoon dry sherry

6 large garlic cloves - minced

1-1/2 tablespoon ginger - fresh -- minced

1-1/2 tablespoon sesame oil

1-1/2 tablespoon red pepper - crushed

2 tablespoon 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 250F. 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 175F 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 flavor and shine. Posted to the BBQ List by Carey Starzinger on

Jul 03, 1996.

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