Blue Ribbon Jerky Recipe

Ingredients

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 far back into ancient history, at least as far back into history as the ancient Egyptians, and possibly even further than that. However, sadly, these old cook books were just basic hieroglyphic recipes for preparing meals.

In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated.

Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and dessert, something we still use today. He also describes how the cooks of Roman times used many herbs, including a few that will be familiar to modern chefs such as thyme, rue and dill.

Later, we find two interesting cookery books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food served to the upper classes of the time.

Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in publications on food, most of which are kept safe in academic collections.

By the time we get to the 20th century, cookbooks are increasing in popularity due to more people being able to read, people having increased spare time and disposable income.

The arrival of television gave us celebrity chefs and the spin-off recipe books.

And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading.

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We hope you enjoy this Blue Ribbon Jerky recipe.

 


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