* Exported from MasterCook * Chinese Beef Jerky Recipe By : Bon Appetit, Jun 1981 Serving Size : 36 Preparation Time :0:00 Categories : Jerky Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Flank steak or London broil Marinade: 1/2 c Light soy sauce 4 1/2 tb Honey 4 1/2 tb Dry Sherry 6 cl Garlic -- minced 1 1/2 tb Fresh ginger -- minced 1 1/2 tb Sesame oil 1 1/2 tb Crushed red pepper 1 ds White pepper -- freshly ground Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2" wide by 4" long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight. Do not refrigerate. Preheat oven to 250°F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175°F and continue drying meat another 40 minutes. Meat should be lightly browned but not burned. Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavour and shine. Yield: 36 Pieces Posted by , Sep 1998 - - - - - - - - - - - - - - - - - -