PANIOLO BEEF JERKY

Name: PANIOLO BEEF JERKY
Cook time: 6 h
Total time: 6 h
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: lb flank steak; trimmed of all fat; 1/4 each c lime juice; 2 each tb reduced-sodium soy sauce; 2 each tb worcestershire; 1 each tb fresh ginger; grated; 1 each ts crushed red pepper flakes; 1/4 each ts coarsley ground black pepper; 1/8 each ts liquid smoke

PANIOLO BEEF JERKY prepared as a finished dish

Cook: 6 hr
Total: 6 hr
Yield: 4 servings
Difficulty: Advanced
Cuisine: Hawaiian
Protein: Beef

Ingredients

Servings

Original recipe

0 lb flank steak; trimmed of all fat
1/2 each c lime juice
2 each tb reduced-sodium soy sauce
2 each tb worcestershire
1 each tb fresh ginger; grated
1 each ts crushed red pepper flakes
1/2 each ts coarsley ground black pepper
1/2 each ts liquid smoke

Shopping list for 4

Instructions

1
vegetable oil cooking spray Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
2
In a medium-size glass, stoneware, plastic or stainless steel bowl, combine lime juice, soy sauce, Worcestershire, ginger, red pepper flakes, black pepper, and liquid smoke.
3
Stir to dissolve seasonings.
4
Add meat and mix until all surfaces are thoroughly coated.
5
Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.
6
Then proceed in whichever drying method you prefer.
7
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.

Ingredients

Servings

Original recipe

0 lb flank steak; trimmed of all fat
1/2 each c lime juice
2 each tb reduced-sodium soy sauce
2 each tb worcestershire
1 each tb fresh ginger; grated
1 each ts crushed red pepper flakes
1/2 each ts coarsley ground black pepper
1/2 each ts liquid smoke

Shopping list for 4

Instructions

1
vegetable oil cooking spray Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
2
In a medium-size glass, stoneware, plastic or stainless steel bowl, combine lime juice, soy sauce, Worcestershire, ginger, red pepper flakes, black pepper, and liquid smoke.
3
Stir to dissolve seasonings.
4
Add meat and mix until all surfaces are thoroughly coated.
5
Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.
6
Then proceed in whichever drying method you prefer.
7
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer.