Paniolo Beef Jerkymeats ----NORMA WRENN---- 1 1/2 lb flank steak; trimmed of all fat and co 1/4 cup lime juice 2 tablespoon reduced-sodium soy sauce 2 tablespoon worcestershire 1 tablespoon fresh ginger; grated 1 teaspoon crushed red pepper flakes 1/4 teaspoon coarsley ground black pepper 1/8 teaspoon liquid smoke 1 vegetable oil cooking spray 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 |
