1/2 cup dark soy sauce
2 tbsp worcestershire sauce
1 tsp msg (opt)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ginger, powdered
1/4 tsp chinese five-spice powder
3 lb lean beef brisket, eye of round or, flank steak
Directions
Trim meat completely of fat and cut across grain into slices 1/8 inch
thick. To aid in slicing meat thinly, freeze until ice crystals are
formed.
Blend all ingredients except meat in small bowl. Dip each piece of
meat into marinade, coating well. Place in shallow dish. Pour
remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (preferably 110 F). Place
several layers of paper towels on baking sheets. Arrange meat in
single layer on prepared sheets and cover with additional toweling.
Flatten meat with rolling pin. Discard towels and set meat directly
on oven racks. Let dry 8 to 12 hours (depending on temperature of
oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in cool,
dry area.
From the collection of Jim Vorheis
Fidonet COOKING echo
Servings: 1 batch
Blue Ribbon Jerky Recipe brought to you by Recipe Ideas
Categories: Jerky; Meat
The History of Recipes
Written recipes as a concept can be traced way back into history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these ancient cook books were just very simple hieroglyphic recipes for preparing food.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and desserts, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of a good variety of spices, including some familiar names for example basil, mint and dill. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and tastes led to an outbreak in books on cookery, most of which still exist in private cookery archives. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Blue Ribbon Jerky recipe.
