Recipe - Teriyakihoisin Jerky Sauce

3 pound Beef round steak
3 ounce Teriyaki sauce
3 ounce Worschetshire (whatever)
3 ounce Soy sauce
4 tablespoon (heaping) hoisin paste
Salt; black pepper to taste
3 tablespoon (heaping) brown sugar
Lots of hot powders
(lotssuper chile is good)

Date: Mon, 29 Apr 1996 13:56:44 +0000

From: danceswithcarp cdcombs@access.bloomington.in.us
cut the roundsteak into thin strips, maybe .3 cmor less than One fourth inch
(make sure *all* fat is removed). dump it all in a bowl with the
ingredients and stir set it in refrigerator for 24 hours dehydrate until
stiff, but flexible enough to recover from a bend on its own.

No matter what kind of dehydrator, the difference between a flexible jerky
and a brittle one is a very short period of time. Ours takes about 5
hours, although the dehydrator manual says it takes 8.

And remember not to be afraid to play around with the mix; what I've gave
you will be close to storebought in taste, but I add extra sugar for
winter jerky (somehow sugar seems to warm), more teriyaki sauce and less
soy to cut out the salt.

Ham jerky a friend makes is really greasy so I pass, but venison jerky will
dry a lot faster than beef so watch it closely until you get to know your
dehydrator. When jerky gets brittle it crumbles in your mouth instead of
being chewy.

We just store in it a plastic zip baggie; it doesn't last long enough for
me to tell you how long it will keep.

CHILEHEADS DIGEST V2 #308

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.