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Chinese Jerky

 

Asian flavor, make your own jerky, use any game meat or even beef
90

Yield

12

servings

Prep

20

min

Cook

300

min

Ready

600

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 pounds caribou steaks
or venison, or bison
*
3 cloves garlic
minced
1 tablespoon ginger
fresh, minced
2 tablespoons sesame oil
½ cups soy sauce, tamari
2 teaspoons red pepper flakes
1 tablespoon honey
½ teaspoons white pepper
4 tablespoons sherry
dry

Directions

Cut meat diagonally crosswise into ¼ inch thick, 2 inch wide strips.

Trim away any fat or gristle.

Transfer to a non-metallic eg. glass pan.

Add the other ingredients and marinate for 24 hours refrigerated.

Follow the directions according to your dehydrator (if you have one).

Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).

Preheat oven to 225 degrees F.

Line two large baking sheets with foil and set wire racks on top.

Arrange the meat on racks in single layer.

Bake 30 minutes.

Reduce heat to 175 degrees F and continue drying meat another 4 hrs or more.

Leave meat on racks to cool and continue drying for several hours before bagging it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 3656% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 629mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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