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BLUE RIBBON JERKY
1
/2 c Dark soy sauce
2
1
1
1
1
1
3
tb Worcestershire sauce
ts MSG (opt)
/2 ts Onion powder
/2 ts Garlic powder
/4 ts Ginger, powdered
/4 ts Chinese five−spice powder
lb Lean beef brisket, eye of round or flank steak
Trim meat completely of fat and cut across grain into slices 1/8 inch thick.
To aid in slicing meat thinly, freeze until ice crystals are formed. 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).
Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to
1
2 hours, depending on thickness. Store jerky in plastic bags or in tightly
covered containers in cool, dry area.
BLUE RIBBON JERKY
24
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