Here's a good jerky recipe just sub 1/2 hash oil ( must me heat activated first) with the other half of the sesame oil.
Ginger, sesame oil, soy sauce, honey, and wine flavor this delicious beef jerky. It is easily made at home in the oven. However, if you prefer, feel free to use your dehydrator.
Prep Time: 10 minutes
Ingredients:
- 3 pounds (2 inches thick) top round steak, trimmed of any fat
- 4 garlic cloves, pressed
- 1/8 cup minced onion
- 1 Tablespoon minced fresh ginger root
- 2 Tablespoons sesame oil
- 1/2 cup soy sauce
- 1 Tablespoon honey
- 2 teaspoons dried crushed red pepper flakes
- 1/2 teaspoon white pepper
- 1/4 cup red wine
Preparation:
Place steak on a tray and freeze 30 to 45 minutes until ice crystals just begin to form. Meat should be firm, but not frozen solid. Slice into strips 1/4-inch thick.
Place
garlic,
onion,
ginger,
sesame oil,
soy sauce,
honey, pepper flakes, and
red wine into a large, gallon-size zip-top bag. Seal and squish the contents until thoroughly combined. Place
beef strips into the bag, squeeze out the air, and seal. Refrigerate for 24 hours.
Line large shallow baking pans with foil and insert racks.
Remove strips from
marinade, discarding marinade. Pat the meat dry. Arrange strips on racks with enough room in between to allow air circulation. Place uncovered in the refrigerator and let dry for 24 hours.
Preheat oven to the lowest possible temperature. Let
jerky dry in the oven with the door slightly open until stiff, but still pliable. Remove from oven. Let cool and dry at room temperature another 4 hours. Store in an airtight container in the refrigerator.
Yield: about 1-1/2 pounds beef jerky