Blue Ribbon Beef Jerky

Blue Ribbon Beef Jerky has an oriental slant to it. Dark soy sauce, powdered ginger and Chinese five-spice powder are the flavor kicks. If you like spicy jerky add some dried cayenne pepper.

Blue Ribbon Beef Jerky Recipe

1/2 cup Dark soy sauce
2 Tbsp Worcestershire sauce
1 tsp MSG (opt)
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/4 tsp Ginger, powdered
1/4 tsp Chinese five-spice powder
3 lb Lean beef brisket, eye of round or flank steak

Trim the beef completely of fat and cut across grain into slices 1/8 inch thick. To aid in slicing the beef thinly, freeze until ice crystals are formed. Blend all of the ingredients except the beef in a small bowl. Dip each piece of the beef into the marinade, coating well. Place in shallow dish. Pour the remaining marinade over the top, cover and refrigerate overnight.

Drying

Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven).

Dehydrator method: Arrange the jerky meat on trays in a single layer (don’t overlap) and dehydrate 10 to 12 hours, depending on thickness.

Store your Blue Ribbon Beef Jerky in plastic bags or in tightly covered containers in a cool, dry area.

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