BLUE RIBBON JERKY
Ingredients
- 0.5 each c Dark soy sauce
- 2 each tb Worcestershire sauce
- 1 each ts MSG (opt)
- 0.5 each ts Onion powder
- 0.5 each ts Garlic powder
- 0.3 each ts Ginger, powdered
- 0.3 each ts Chinese five-spice powder
- 3 lb Lean beef brisket, eye of round or flank steak
Instructions
- 1
Trim meat completely of fat and cut across grain into slices 1/8 inch thick.
- 2
To aid in slicing meat thinly, freeze until ice crystals are formed.
- 3
Blend all ingredients except meat in small bowl.
- 4
Dip each piece of meat into marinade, coating well.
- 5
Place in shallow dish.
- 6
Pour remaining marinade over top, cover and refrigerate overnight.
- 7
Oven method: Preheat oven to lowest setting (preferably 110 F).
- 8
Place several layers of paper towels on baking sheets.
- 9
Arrange meat in single layer on prepared sheets and cover with additional toweling.
- 10
Flatten meat with rolling pin.
- 11
Discard towels and set meat directly on oven racks.
- 12
Let dry 8 to 12 hours (depending on temperature of oven).
- 13
Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.
- 14
Store jerky in plastic bags or in tightly covered containers in cool, dry area.