Chinese Beef Jerky

Chinese Beef Jerky

Ingredients:
1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 lg Garlic cloves - minced
1 1/2 tb Ginger - fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper - crushed

Directions:
Dash freshly ground white pepper
e-book://Pages/jerky_recipes.htm 2/15/2003
Jerky Recipes of 39
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 250 F. 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 175 F 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 flavour and shine.
Makes 36 pieces or 10 buffet servings.
Jim's Jerky