jerky
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| 1/2 cup | dark soy sauce |
| 2 Tbsp | worcestershire sauce |
| 1 tsp | monosodium glutamate (optional) |
| 1/2 tsp | onion powder |
| 1/2 tsp | garlic powder |
| 1/4 tsp | powdered ginger |
| 1/4 tsp | chinese five-spice powder |
| 3 lb. | lean beef brisket, eye-of-round or flank steak, trimmed completely |
| | of |
| | fat and cut across grain into slices 1/8 inch thick |
| |
| blend all ingredients except meat in small bowl. dip each piece of meat |
| into marinade, coating well. place in shallow dish. pour remaining |
| marinade |
| over top, cover and refrigerate overnight. |
| oven method: preheat oven to lowest setting (preferably 110 f). |
| place several layers of paper towels on baking sheets. |
| arrange meat in single layer on prepared sheets and cover with additional |
| toweling. |
| flatten meat with rolling pin. discard towels and set meat directly on |
| oven |
| racks. let dry 8 to 12 hours (depending on temperature of oven). |
| store jerky in plastic bags or in tightly covered containers in cool, dry |
| area. |
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| (ID: 78041) Mirror: rec.food.recipes: Fri, Oct 24, 2003 |