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LOCATION: Recipes >> Preserving Meats >> Jerky 23

Print this Recipe    Jerky 23

Beef Jerky

3 pounds flank steak or London broil
1/2 cup light soy sauce
4 1/2 tablespoons honey
4 1/2 tablespoons dry sherry
6 large garlic cloves, minced
1 1/2 tablespoons fresh ginger, minced
1 1/2 tablespoons sesame oil
1 1/2 tablespoons red pepper, crushed
2 tablespoons freshly ground white pepper

Cut meat in half lengthwise and slice diagonally crosswise into
paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer
to shallow pan. Combine marinade ingredients and rub thoroughly
into meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate). Preheat oven to 250F. Line two
large baking sheets with foil and set wire rack(s) on top of each.
Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat
to 175F and continue drying meat another 40 minutes (meat should
be lightly browned but not burned). Let meat continue to dry on
racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional
flavor and shine.

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