Paniolo Beef Jerky

Paniolo Beef Jerky

Ingredients:
1 1/2 lb flank steak; trimmed of all fat
1/4 c lime juice
2 tb reduced−sodium soy sauce
2 tb worcestershire
1 tb fresh ginger; grated
1 ts crushed red pepper flakes
1/4 ts coarsley ground black pepper
1/8 ts liquid smoke

Directions:
vegetable oil cooking spray
Freeze meat until firm but not hard; then cut into 1/8− to 1/4−inch−thick
slices. In a medium−size glass, stoneware, plastic or stainless steel bowl,
combine lime juice, soy sauce, Worcestershire, ginger, red pepper flakes,
black pepper, and liquid smoke. Stir to dissolve seasonings. Add meat and
mix until all surfaces are thoroughly coated. Cover tightly and refrigerate
for at least 6 hours or until next day, stirring occasionally; recover
tightly after stirring. Then proceed in whichever drying method you prefer.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
PANIOLO BEEF JERKY 61
PEPPERED BEEF JERKY