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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