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Recipe: Killer Jerky
Categories: Meats
Yield: 1 Batch
1 c Soy sauce
1/2 c Worcestershire sauce
1/2 c Water
1 tb Salt
1 tb Pepper
1 tb Onion powder
1 tb Coarse ground garlic powder
1 1/2 ts Tobasco sauce
1 1/2 ts Liquid smoke
Mix all together and let sit for about an hour. Stir once in awhile.
Get about 3-4 pounds of the cheapest, leanest meat you can find. I like flank steak or arm roast, but they aren't very cheap. Put it in the freezer for a couple hours. Its easier to slice properly when its partially frozen. Slice the meat WITH, NOT AGAINST the grain of the meat. Slice into strips 1/8 - 1/4 inch thick. TRIM AS MUCH FAT OFF AS POSSIBLE. Dip the meat strips in the sauce with a stirring motion to cover the meat with the spices. Layer the meat in a pan. Pour the remaining sauce over the layered meat and marinate overnite.
Drain the meat, trying to keep as much spice as possible on the meat strips. Place on a drying rack or oven rack and heat about 175 degrees for about three hours. The meat should be dry and leathery, not brittle.
From: Tryit @Other People's Money, Okinawa Japan
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Nov 28, 98
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