Paniolo Beef Jerky

Recipe look good to you?     

Paniolo Beef Jerky Ingredients

NORMA WRENN	1 tb Fresh ginger; grated
1 1/2 lb Flank steak; trimmed of all	1 ts Crushed red pepper flakes
1/4 c Lime juice	1/4 ts Coarsley ground black pepper
2 tb Reduced-sodium soy sauce	1/8 ts Liquid smoke
2 tb Worcestershire	Vegetable oil cooking spray

Instructions for Paniolo Beef Jerky

Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine lime juice, soy sauce, Worcestershire, ginger, red pepper flakes, black pepper, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Then proceed as directed in "Drying the jerky" for Basic Jerky. Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer. Per ounce: 95 calories; 12 g protein; 1 g carbohydrates, 4 g total fat, 28 mg cholesterol, 170 mg sodium Source: Sunset Home Canning Posted to MM-Recipes Digest by "Deborah K?hnen" on Feb 13, 98

Main Ingredient: BeefCuisine: Hawaiian

More like this...

Jerky Seasoning (Great Jerky)

Paniolo Macadamia Nut And Chipotle Chili

Dennis Beef Jerky

Chinese Beef Jerky