Recipe by Sharlene~W
My kids love it when I make this. I also make a "hot" version by adding a teaspoon of crushed red chili flakes. Prep and cook time includes marinating and drying times.
Top Review by Anya
That made an excellent beef jerky. The marinade had a great flavour (I bet it can be used for other purposes as well), and I dried the beef in the oven on a foil-lined baking sheet (after wiping it very thoroughly - that did take a lot of paper towels), so there was almost no cleaning to do.
- 2 lbs beef (round, rump or sirloin tip, use London broil for best results)
- 1⁄3 cup dry sherry
- 1⁄2 cup soy sauce
- 1⁄3 cup chicken stock or 1⁄3 cup beef stock
- 3 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh gingerroot, finely diced
- 2 garlic cloves, chopped
- 1 teaspoon fresh ground black pepper
Directions See How It's Made
- Remove all fat from the meat.
- Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
- This is important--makes it easier to cut thin, even slices.
- Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
- Arrange in a shallow dish.
- Mix remaining ingredients in a saucepan and bring to a boil.
- Cool and pour over sliced meat.
- Marinate overnight in the refrigerator, stirring once or twice.
- Line oven bottom with foil.
- Preheat oven to 250°.
- Pat meat dry with paper towels.
- Arrange in a single layer on a roasting rack and place in preheated oven.
- Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.
- Store in an airtight container in the refrigerator.
- Note: Allow anywhere from 6 to 24 hours for it to dry.
- Finished jerky should be stiff but still bendable.
- Meats need to be dried at 145° or above to kill microorganisms.