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Categories:
beef sherry soy sauce chicken rice wine vinegar brown sugar fresh gingerroot garlic fresh ground black pepper
Viewed: 30 - Published at: 2 years agoIngredients
- 2 lbs beef (round, rump or sirloin tip, use London broil for best results)
- 1/3 cup dry sherry
- 1/2 cup soy sauce
- 1/3 cup chicken stock or 1/3 cup beef stock
- 3 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh gingerroot, finely diced
- 2 garlic cloves, chopped
- 1 teaspoon fresh ground black pepper
Method
- Remove all fat from the meat.
- Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
- This is important--makes it easier to cut thin, even slices.
- Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
- Arrange in a shallow dish.
- Mix remaining ingredients in a saucepan and bring to a boil.
- Cool and pour over sliced meat.
- Marinate overnight in the refrigerator, stirring once or twice.
- Line oven bottom with foil.
- Preheat oven to 250°.
- Pat meat dry with paper towels.
- Arrange in a single layer on a roasting rack and place in preheated oven.
- Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.
- Store in an airtight container in the refrigerator.
- Note: Allow anywhere from 6 to 24 hours for it to dry.
- Finished jerky should be stiff but still bendable.
- Meats need to be dried at 145° or above to kill microorganisms.
