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Teriyaki Beef Jerky
Ingredients:
1-1/2 cups soy sauce
1-1/2 cups Worcestershire sauce
3/4 cup pineapple juice
3/4 cup red wine vinegar
3/4 cup ketchup
1/4 cup honey
4 teaspoons garlic powder
5 teaspoons onion powder
4 teaspoons liquid smoke
-- (omit if using smoke
1 tablespoon black pepper
1-1/2 tablespoon salt
4 teaspoons ground ginger
10 pounds choice beef -- sliced 1/8"-1/4"
-- thick.
Instructions:
Mix everything except beef in a large bowl. Divide the marinade into
two good-sized bowls. Trim all the fat, and most, if not all, of the
gristle from the beef. When you get the end of the roast they couldn't
slice, you can either slice it yourself, or just trim it up and use
it as stew meat. If you like, throw the trimmings into a 2-3 qt. saucepan,
cover with water, add a little onion, celery, carrots, garlic, etc.,
fresh or dried, if desired, and cook it up for stock. When you get
about half of the meat trimmed, stir it into one of the bowls. By
the time you get the rest of the beef done and stirred into the second
bowl, the first bowl will be ready to go into the dehydrator (you
can marinade the meat longer if desired, but then you half to find
space in the refrigerator for it!). Drain the meat well and arrange
on the dehydrator trays (it will take 10-12 trays to dry all of the
meat, depending on thickness). Dry, following your dehydrator's instructions.
If you don't have enough trays, don't worry. Just let the rest of
the meat soak longer. If you have a 'fire-eater' in your family, this
is where you can add a few dashes of Tabasco, cayenne, or whatever
you consider to be YOUR favorite ignition source to this batch of
jerky! Posted to the BBQ List by chef.paul.g@altavista.net on Oct
9, 1998. |
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