|Published||Sep 14, 2007||Cooking Time||1 hour|
|Recipe Type||Veg-Main||Preparation Time||30 min|
|Ingredient||Garlic||Standing Time||1 hour|
Recipe of Chinese Beef Jerky
|Dry Sherry||4 1/2||Cup|
|Red Pepper||1 1/2||Teaspoons|
|Sesame Oil||1 1/2||Teaspoons|
Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2" to 2" wide and 4" long. Transfer to a
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 degrees. Line two large baking sheets with foil
and set wire racks on top of each baking sheet. Arrange meat on
racks in single layer. Bake 30 minutes.
Reduce heat to 175 degrees and continue to dry meat another 40
minutes. Meat should be lightly brown, but not burnt. Let meat
contrinue to dry on racks at cool room temperature overnight before
packing into jars.
Dried meat can be brushed lightly with sesame oil for additional
flavor and shine.