Third Grade's 1987 Gamwing Beef Jerky

Course : Dehydrator
Serves: 8
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Ingredients:

3 pounds bottom round rump roast partially frozen for easier slicing
1 piece fresh ginger root-- (1 1/4 inch) peeled and minced (about 2 tablespoons)
1 clove garlic -- peeled and minced(1 to 2)
2 tablespoons coarse salt
1 tablespoon sugar -- (1 to 2)
1 1/2 tablespoons gin -- vodka or dry sherry
1/2 cup soy sauce
1/2 cup water
 

Preparation / Directions:

Trim all fat and membranes from roast. Slice with grain into thin (1/8-inch) slices. Mix minced ginger and garlic with salt and sugar to draw out the flavors. Then add liquor, soy sauce and water. Marinate beef slices overnight. Dry beef slices in a dehydrator according to manufacturer's instruc- tions, or spread marinated slices on cake racks set on cookie sheets (to catch drips). Set in 100 degrees to 150 degrees oven and dry until slices are leathery. It will be necessary to adjust the temperature of the oven to effect drying, but not baking. Check beef every 6 to 8 hours and turn the slices for even drying. Depending on humidity and thickness of slices the drying will take 1 to 3 days. DO NOT OVERDRY or the slices will turn white and the salt will crystallize out. These make nice snacks. Not necessary to refrigerate, but for fresher flavor, bag or bottle and refrigerate. This Hawaiian-style jerky, called pipikaula, is popular with Islanders. Note: This recipe reached us too late for testing, but it was a huge success with the participants at the 1987 3rd Grade Gamwing (both adults and children


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