*  Exported from  MasterCook  *
 
                               Beef Jerky #1
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Beef                             Dehydrator
                 Snacks                           Gift
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Rump roast (or similar cut)
      1/2   c            Light Japanese soy sauce
                         -I use Kikkomon
      1/4   c            Worchestershire sauce
      1/4   c            White vinegar
    1       c            Water
      1/2   ts           Ground ginger
      1/4   ts           Ground red pepper
      1/4   ts           Ground black pepper
    1       tb           Onion powder
    1                    Clove garlic, smashed
 
    have the butcher cut your roast in 1/8 inch slice against the grain.
 OR do
   it at home.  if you don't have good cutlery, have the butcher do it.
 it
   won't be worth it!
   
    cut off the slice of fat on the bottom.  separate the two distinct
 sinews.
   (you can tell, the grain goes one way on one, and the other way on the
   other).  Trim out the “gristle” that is between them. slice the two
 sinews
   against the grain into 1/8 inch slices.
   
    Mix the soya, and remaining ingredients to make the marinade.
 Marinade the
   meat slices for 6 or 8 hours in the fridge. (I usually place in a
 ziploc
   type bag, and place in a bowl--turning a couple of times to be sure
 all the
   slices get an equal chance at the marinade)
   
    Note: I use the smoke very spareingly,  I've used as much as a 1/4
 teas.
   (10 drops) in this recipe.  Any more is too much IMHO. But you might
 use
   more if you really like smoke, but a little goes a long way. I prefer
   Japanese soya, cuz it’s lighter than the Chinese soya. And I get the
 Light
   Japanese soya, which has significantly less salt. You could add more
 red
   pepper if you like it spicey or use fresh ginger instead of bottled.
 If you
   like it sweeter, replace the water with a cup of Vermont maple syrup.
 Also
   when choosing your roast, the leaner, the better.
   
    Charlotte Welch the cooking librarian
  
 
 
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