1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye ofround or flank steak, trimmed completely of fat and cut
across grain into slices 1/4 inch thick
To aid in slicing meat thinly, freeze the meat slightly until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece of meat intomarinade, coating well.
Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets.
Arrange meat in single layer on prepared sheets and cover with additional toweling.
Flattenmeat with rolling pin.
Discard towels and set meat directly on oven racks, with foil below to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrangemeat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic
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