Beef Jerky #1
3 lb Rump roast (or similar cut)
1/2 c Light Japanese soy sauce; I
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
Posted to MC-Recipe Digest V1 #740 by hurlbert
Aug 13, 1997