MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Beef
       Yield: 36 pieces
       3 lb Flank steak or London
     1/2 c  Light soya 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 Red pepper; crushed
   1 1/2 tb Sesame oil
       1 ds Pepper, white
   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 racks on top of each baking sheet. 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 brown but not burnt. 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. Makes about 36 pieces.
                            From the collection of Jim Vorheis