Spicy Beef Jerky

Name: Spicy Beef Jerky
Prep time: 5 h
Cook time: 3 h
Total time: 8 h
Yield: 30 strips
Ingredients: 2 lbs london broil beef or 2 lbs flank steaks; 1 cup dry red wine; 1/2 cup soy sauce; 1 cup Worcestershire sauce; 1/2 cup red wine vinegar; 4 cloves garlic, mashed; 1 jar red chili sauce (found in the Asian section of the store)

(2)

Recipe by Kellie in SLO

This is not for the weak of heart. But for those who like things spicy. The prep time includes the time it takes to marinate the meat.

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READY IN: 8hrs

YIELD: 30 strips

UNITS: US

INGREDIENTS

Nutrition

2

lbs london broil beef or 2 lbs flank steaks
1

cup dry red wine
¹⁄₂

cup soy sauce
1

cup Worcestershire sauce
¹⁄₂

cup red wine vinegar
4

cloves garlic, mashed
1

jar red chili sauce (found in the Asian section of the store)

DIRECTIONS

Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to make slicing easier.
With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
Lay the slices flat in a large glass or enamel baking dish.
Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
Remove the meat from the marinade and pat it dry with absorbent paper towels.
Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
Watch it closely; during the last half hour or so the meat can burn quickly.
Let cool completely, then store airtight.

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