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Ingredientes
- 1/2 c. dark soy sauce
- 2 Tbsp. Worcestershire sauce
- 1 tsp monosodium glutamate (optional)
- 1 tsp onion pwdr
- 1 tsp garlic pwdr
- 1/4 tsp powdered ginger
- 2 Tbsp. freshly grnd black pepper
- 1/2 tsp Tabasco
- 1/2 tsp liquid smoke seasoning
- 2 lb lean beef brisket, eye-of-round or possibly flank steak, trimmed completely of fat and cut across grain into slices 1/4 inch thick
Direcciones
- To aid in slicing meat thinly, freeze the meat slightly till ice crystals are formed.
- Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish.
- Pour remaining marinade over top, cover and chill overnight.
- Oven method: Preheat oven to lowest setting (about 130F).
- 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. Throw away towels and set meat directly on oven racks, with foil below to catch any drips.
- Let dry 8 to 12 hrs (depending on temperature of oven).
- Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hrs, depending on thickness.
- Store jerky in plastic bags or possibly in tightly covered containers in cold, dry area.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 820g | |
| Calories 1130 | |
| Calories from Fat 427 | 38% |
| Total Fat 47.34g | 59% |
| Saturated Fat 16.6g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 394mg | 131% |
| Sodium 10355mg | 431% |
| Potassium 2865mg | 82% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.21g | 5% |
| Protein 141.74g | 227% |
