Prep 24 hrs
Cook 12 hrs
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.
- 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
- 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.
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.
I thought this was very tasty, and my husband loved it. I cooked it slightly too long, but even so, it was delicious. I added a few dashes of liquid smoke, and I think next time I will increase the spices all around, especially the ginger. I also plan to cut the meat in thicker pieces, since we both prefer thick and chewy jerky, not thin and dry. My only problem with making this was the smell of the stuff cooking nearly made me sick. Fortunately, it tastes MUCH better than it smells.
My kids and I went camping so I made this to stick in our backpacks for when we went hiking. It was great to munch out on while we were on the trail and the kids thought it was delicious!