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Name: Gingered Beef Jerky
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 ts Ground cumin -- rub; 2 tb Sugar -- marinade; pn Cinamon -- rub; 1 ts Salt -- rub; 1/4 c White vinegar -- marinade; 1 tb Minced ginger -- marinade; 1 Pd; 1 ts Chili powder -- rub; Lean top round -- cut; 1 ts Garlic minced -- marinade; Against grain; 1/2 c Soy sauce -- marinade; 6 ds Tabasco sauce -- marinade; 2 tb Cracked black pepper -- rub

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INGREDIENTS

1 ts Ground cumin -- rub
2 tb Sugar -- marinade
pn Cinamon -- rub
1 ts Salt -- rub
1/4 c White vinegar -- marinade
1 tb Minced ginger -- marinade
1 Pd
1 ts Chili powder -- rub
Lean top round -- cut
1 ts Garlic minced -- marinade
Against grain
1/2 c Soy sauce -- marinade
6 ds Tabasco sauce -- marinade
2 tb Cracked black pepper -- rub

Servings

INSTRUCTIONS

Cut top round into very thin (1/8) slices. Place the slices of top round in a baking pan. Combine marinade ingredients and pour over the beef strips; making sure all the strips are covered with liquid. Refrigerate and let marinade for 10-12 hours. Remove the beef strips and discard the liquid. Lay the strips on a wire rack, placing a cookie sheet underneath the rack. In a small bowl, combine all the spice rub ingredients and mix well. Sprinkle the beef strips with the rub. Place the rack in the oven at 160 degrees for 8 hours. Allow to cool to room temp. then bend it- it should break, not bend. Store in refrigerator. You can use a dehydrator, just follow instructions for drying beef in your instruction manual. Recipe By : Big Flavors of the Hot Sun From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Gingered Beef Jerky

1 ts Ground cumin -- rub 
2 tb Sugar -- marinade 
 pn Cinamon -- rub 
1 ts Salt -- rub 
1/4 c White vinegar -- marinade 
1 tb Minced ginger -- marinade 
1  Pd 
1 ts Chili powder -- rub 
  Lean top round -- cut 
1 ts Garlic minced -- marinade 
  Against grain 
1/2 c Soy sauce -- marinade 
6 ds Tabasco sauce -- marinade 
2 tb Cracked black pepper -- rub

Cut top round into very thin (1/8) slices.  Place the slices of top round  in a baking pan. Combine marinade ingredients and pour over the beef  strips; making sure all the strips are covered with liquid. Refrigerate and  let marinade for 10-12 hours. Remove the beef strips and discard the  liquid.  Lay the strips on a wire rack, placing a cookie sheet underneath  the rack.  In a small bowl, combine all the spice rub ingredients and mix  well.  Sprinkle the beef strips with the rub. Place the rack in the oven at  160 degrees for 8 hours. Allow to cool to room temp. then bend it- it  should break, not bend. Store in refrigerator. You can use a dehydrator,  just follow    instructions for drying beef in    your instruction manual.    Recipe By     : Big Flavors of the Hot Sun    From: Stephanie Da Silva    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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chinese ethnic garlic soy sauce ginger beef breakfast summer sour vegan vegetarian contains-white-meat nut-free contains-gluten contains-red-meat shellfish-free dairy-free Edit Tags

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