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Chinese Jerky 3 lb Steak 3 Garlic cloves, minced...

Chinese Jerky 3 lb Steak 3 Garlic cloves, minced 1 tb Ginger, fresh, minced 2 tb Sesame oil 1/2 c Soy sauce 2 ts Red peppers, dried, crushed tb Honey 1/2 ts White pepper 4 tb Dry Sherry Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.

Home Style 1 lb Round steak, cut in strips 4"x1/8 " thick 1/4 c Soy sauce 1 tb Worchestshire sauce 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts Black pepper 3/4 ts Hot sauce 1/2 ts Hickory salt Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The slicing is easier if the steak is partially frozen.) Combine all the ingredients and marinate in the fridge for at least 8 hrs, mixing occasionally. Then skewer the marinated strips on bamboo skewers or toothpicks and hang the strips in the oven with a pan below to catch the drippings. Set the oven on it's lowest setting (l00150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my first time making jerky and the product come out surprizingly good, but perhaps a bit too salty. You might want to try low salt soy .

Brined Jerky 5 lb Lean meat 1 c Curing salt 1/2 c Brown suger or molasses 1 ts Liquid garlic 4 tb Black pepper 2 qt Water Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.

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