PANIOLO BEEF JERKY
GreekBeefAdvanced360 minBy Northstar
Ingredients
Servings
4
- 0 lb flank steak; trimmed of all fat
- 0.3 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
- 0.3 each ts coarsley ground black pepper
- 1/8 each ts liquid smoke
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.
Tags
greekthe-jerky-chef