Title: Beef Jerky #7
Categories: Beef, Herb/spices
Yield: 1 Servings

3 lb Flank steak - or London
-broil

----------------------------------MARINADE----------------------------------
1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 Large garlic cloves -
-minced
1 1/2 tb Ginger - fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper - crushed
2 tb 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.

From: Steve Herrick

From: cstarz@teleport.Com (Carey Starzidate: 96-07-03 11:21:30 Edt
Posted to MM-Recipes Digest V3 #291

Date: Wed, 23 Oct 1996 23:54:12 -0400

From: BobbieB1@aol.com