Chinese Jerky
Asian flavor, make your own jerky, use any game meat or even beef
Yield
12 servingsPrep
20 minCook
300 minReady
600 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
caribou steaks
or venison, or bison |
* |
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
ginger
fresh, minced |
|
| 3E+1 | ml |
sesame oil
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
red pepper flakes
|
|
| 15 | ml |
honey
|
|
| 2.5 | ml |
white pepper
|
|
| 6E+1 | ml |
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.
