---------------------------------------------------------------- From: carriej999@aol.com (Carriej999) Newsgroups: rec.food.recipes Subject: Collection (4) Beef Jerky Followup-To: rec.food.cooking Date: 12 Oct 1998 05:59:31 -0600 Organization: AOL http://www.aol.com Reply-To: carriej999@aol.com (Carriej999) NNTP-Posting-Host: llama.swcp.com * Exported from MasterCook * Beef Jerky Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Flank steak 1/4 teaspoon ground thyme 2 tablespoons salt 2 teaspoons black pepper 1/2 cup vinegar 1 cup Worcestershire sauce 1/2 medium onion -- diced 2 bay leaves 2 cloves garlic. crushed 2 whole cloves 1 cup dry red wine 1 cup soy sauce Trim fat and gristle from flank steak cut meat with grain into very thin slices (partially freeze first to make slicing easier) combine onion, thyme, bay leaves, salt, pepper, cloves, vinegar, wine, Worcestershire sauce and soy sauce pour marinade over steak strips to cover and let stand in refrigerator about 15 hours Squeeze marinade from strips by rolling meat with rolling pin place meat on baking sheets or directly on oven rack and dry in 1750 F. oven 9 hours, turning once if using rack, place over foil to catch drippings. Makes 40 to 50 strips. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Jerky *2* Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean beef -- chuck or round. 1/4 cup worcestershire sauce 1/4 cup soy sauce 1 tablespoon tomato paste 1 tablespoon vinegar 1 teaspoon sugar 1/4 teaspoon onion flakes 1 teaspoon salt 1/4 teaspoon garlic powder Trim all visible fat from the meat and freeze until firm and solid enough to slice into thin strips. Cut across the grain and make sure that the slices are as thin as you can make them, about 1/8 inch thick. Cut slices into 1-inch- wide strips. Arrange strips in a shallow baking pan. Combine remaining ingredients and pour liquid over strips. Refrigerate overnight or for at least 8 hours. Preheat oven to 140 degrees. Remove meat from the marinade and place the strips on a cake rack over a cookie sheet in the oven. Dry until strips will splinter on the edges--from 18-24 hours. Cool completely before wrapping lightly with plastic wrap. Jerky will keep in a closely covered container for 2- 4 weeks. OR...use your dehydrator according to manufacturer's recommendations. Yield: 32 oz. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Jerky *3* Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Flank steak - or London broil ***MARINADE*** 1/2 cup Light soy sauce 4 1/2 tablespoons Honey 4 1/2 tablespoons Dry Sherry 6 large garlic cloves -- minced 1 1/2 tablespoons fresh ginger -- minced 1 1/2 tablespoons Sesame oil 1 1/2 tablespoons Red pepper -- crushed 2 tablespoons 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. By Pigsnkises - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Jerky *4* Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 flank steak 1 clove garlic -- minced 1/2 cup honey 1 pinch pepper 4 tablespoons lemon juice 1/2 cup soy sauce 1 pinch salt Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. Per serving (excluding unknown items): 1142 Calories; 16g Fat (11% calories from fat); 52g Protein; 236g Carbohydrate; 77mg Cholesterol; 8484mg Sodium Posted to RecipeLu by "Laura J.Bettingen" - - - - - - - - - - - - - - - - - - Carriej999@AOL.com (to reply or contact, please delete ) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.