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Teriyaki Beef Jerky

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1 1/2 cups soy sauce
1 1/2 cups Worcestershire sauce
3/4 cup pineapple juice
3/4 cup red wine vinegar
3/4 cup ketchup
1/4 cup honey
4 teaspoons garlic powder
5 teaspoons onion powder
4 teaspoons liquid smoke
; (omit if using smoker)
1 tablespoon black pepper
1 1/2 tablespoons salt
4 teaspoons ground ginger
10 pounds Choice beef; sliced 1/8"-1/4"
; thick.

Mix everything except beef in a large bowl. Divide the marinade into two good-sized bowls. Trim all the fat, and most, if not all, of the gristle from the beef. When you get the end of the roast they couldn't slice, you can either slice it yourself, or just trim it up & use it as stew meat. If you like, throw the trimmings into a 2-3 qt. saucepan, cover with water, add a little onion, celery, carrots, garlic, etc., fresh or dried, if desired, and cook it up for stock. When you get about half of the meat trimmed, stir it into one of the bowls. By the time you get the rest of the beef done & stirred into the second bowl, the first bowl will be ready to go into the dehydrator (you can marinade the meat longer if desired, but then you half to find space in the refrigerator for it!). Drain the meat well and arrange on the dehydrator trays (it will take 10-12 trays to dry all of the meat, depending on thickness). Dry, following your dehydrator's instructions. If you don't have enough trays, don't worry. Just let the rest of the meat soak longer. If you have a 'fire-eater' in your family, this is where you can add a few dashes of Tabasco, cayenne, or whatever you consider to be YOUR favorite ignition source to this batch of jerky! MC Formatted by Kurt Lucas Submitted to the BBQ Mailing List by chef.paul.g@altavista.net on Oct 9, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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