MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: George Fassett's Fake Jerky Strips
Categories: Beef, Grains, Preserving, Sauces
Yield: 12 Pieces

MMMMM----------------------------MEAT---------------------------------
1 lb Ground beef
1 ts Garlic powder
1 ts Salt
1/4 ts Black Pepper
1 ts Liquid smoke
1 tb A-1 Sauce
1/2 c Quick Quaker Oats
1 Eggwhite

MMMMM---------------------------SAUCE--------------------------------
2 tb A-1 Sauce
2 tb Worchestershire Sauce
3 tb Ketchup
2 tb Vegetable Oil
1 ts Soy Sauce
1 ts Liquid Smoke
2 tb Water

Mix ground beef with all other ingredients, stir
until mixed. Put into a food processor with chopping
knife and chop for a good minute, until well-mixed
together and consistency of putty.

On a floured cutting board, take ball of meat
mixture and coat both sides lightly with flour so it
won't stick and roll out with floured rolling pin,
fold and roll until roughly 8" by 12" rectangle 1/8"
or less thick.

Using a pizza cutter, cut into 1" wide strips 8"
long and carefully transfer to a wire rack.

Heat oven to 300oF/150oC, place wire rack with meat
in oven on oven rack in center of oven, with second
oven rack one notch below. On lower rack, place cookie
sheet under meat to act as a drip pan.

Bake for 1 hour at 300oF/150oC.

Mix together sauce ingredients in shallow dish.
Remove rack of meat, roll each strip into sauce mix
and return to rack. When all coated, return to oven
and increase temp. to 450oF/232oC. Bake for 15 min.

Remove rack again and recoat strips and return to
oven for another 15 min. or until strips become almost
burnt around edges.

Remove from oven and coat one last time, then let
sit and cool to room temp.

Enjoy!

Source: George Fassett, Cyberealm BBS Watertown, NY

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Jerky
Categories: Beef, Snacks, Preserving, Marinades
Yield: 20 Servings

3 lb Rump roast (or similar)
1/2 c Light soy sauce; I use
- Kikkoman
1/4 c Worcestershire sauce
1/4 c White vinegar
1 c Water
1/2 ts Ground ginger
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1 tb Onion powder
1 cl Garlic; smashed
Liquid smoke

Have the butcher cut your roast in 1/8" slices against
the grain. Or do it at home. If you don't have good
cutlery, have the butcher do it. Or it won't be worth
it!

Cut off the slice of fat on the bottom. Separate the two
distinct sinews. (you can tell, the grain goes one way
on one, and the other way on the other).

Trim out the "gristle" that is between them. Slice the
two sinews against the grain into 1/8" slices.

Mix the soya, and remaining ingredients to make the
marinade.

Marinade the meat slices for 6 or 8 hours in the fridge.
(I usually place in a Ziploc type bag, and place in a
bowl - turning a couple of times to be sure all the
slices get an equal chance at the marinade)

Notes: I use the smoke very sparingly, I've used as much
as a 1/4 teaspoon (10 drops) in this recipe. Any more is
too much IMHO. But you might use more if you really like
smoke. A little goes a long way.

I prefer Japanese soy, cuz it's lighter than the Chinese
soy. And I get the Light Japanese soy, which has much
less salt.

You could add more red pepper if you like it spicy or
use fresh ginger instead of bottled.

If you like it sweeter, replace the water with a cup of
Vermont maple syrup.

Also when choosing your beef, the leaner, the better.

Charlotte Welch the cooking librarian

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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