June's Beef Jerky

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Here's my recipe for heartstoppingly good jerky

June's Beef Jerky
Serving Size: 20

2 pounds flank steak, sliced thin
1/2 cup soy sauce
1/4 cup honey
6 cloves garlic, minced
1 tbsp ginger, grated, heaping
1-1/2 tbsp red pepper flakes
   or 30 grinds black pepper, freshly ground
1 tsp sesame oil
1 tsp worcestershire sauce
1 tsp spoon onion powder
1/2 tsp liquid smoke flavoring

Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4"). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator.

j.
(5/22/00)

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