MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Jerky
 Categories: Beef, Snacks, Preserving, Marinades
      Yield: 20 Servings

      3 lb Rump roast or similar
    1/2 c  Light soy sauce
    1/4 c  Worcestershire 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 cl Garlic; smashed
           Liquid smoke

  Have the butcher cut your roast in 1/8" slices against the grain.
  Or do it at home. If you don't have good cutlery, have the butcher
  do it. Or 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" 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.

  Notes:

  I use the smoke very sparingly, I've used as much as 1/4 ts
  (10 drops) in this recipe. Any more is too much IMHO. But you might
  use more if you really like smoke. A little goes a long way.

  I prefer Japanese soy because it's lighter than the Chinese soy.
  And I get the Light Japanese soy, which has much less salt.

  You could add more red pepper if you like it spicy or use fresh
  ginger instead of bottled.

  If you like it sweeter, replace the water with 1 cup Vermont maple
  syrup.

  Also when choosing your beef, the leaner, the better.

  Recipe by Charlotte Welch the cooking librarian

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