Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Beef Jerky Recipe
| Servings: 20 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 20 servings | |
| Calories 5 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 15% |
| Potassium 20mg | 1% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.24g | 0% |
| Protein 0.44g | 1% |
Ingredients Convert Measures
- 3 lb Rump roast (or possibly similar cut)
- 1/2 c. Light Japanese soy sauce, I use Kikkomon
- 1/4 c. Worchestershire sauce
- 1/4 c. White vinegar
- 1 c. Water
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd red pepper
- 1/4 tsp Grnd black pepper
- 1 Tbsp. Onion pwdr
- 1 x Clove garlic, smashed
Directions
- Have the butcher cut your roast in 1/8 inch slice against the grain. Or possibly do it at home. if you do not have good cutlery, have the butcher do it. it will not 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" which 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 possibly 8 hrs 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, that has significantly less salt. You could add in more red pepper if desired it spicey or possibly use fresh ginger instead of bottled. If desired it sweeter, replace the water with a c. of Vermont maple syrup. Also when choosing your roast, the leaner, the better.
- Charlotte Welch the cooking librarian
