Blue Ribbon Jerky

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Title: Blue Ribbon Jerky
Categories: Beef, Dehydrator
Yield: 6 servings

1/2 c Soy sauce; dark
2 tb Worcestershire sauce
1 ts MSG; (optional)
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ginger; grate
1/4 ts Chinese Five-Spice Powder
3 lb Beef; brisket, eye-of-round
-or flank steak

Trim meat completely of all fat. Place meat in frezer until slightly
frozen. Cut across grain into slices 1/8 inch thick. Blend all
ingredients except meat in small bowl. Dip each piece of meat into
marinade, coating well. Place in shallow dish. Pour remaining
marinade over top, cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting (preferably 110 F). Place
several layers of paper towels on baking sheets. Arrange meat in
single layer on prepared sheets and cover with additional toweling.
Flatten meat with rolling pin. Discard towels and set meat directly
on oven racks. Let dry 8 to 12 hours (depending on temperature of
oven).

Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in cool,
dry area.

*To aid in slicing meat thinly, freeze until ice crystals are formed.

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