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Drying: Jerky by Polar Bear
posted by Polar Bear 07-15-101 2:39 PM
Jerky
1 1/2 lb. Eye of round (or other very lean meat) trimmed of all external fat
4 T soy sauce
4 T mirin
1 t spicy Spanish paprika
1/2 to 1 t chile sauce
Slice meat 1/8 inch thick, obliquely (at an angle) to the grain. Marinate chilled and covered 4 hours to overnight. Drain well.
Dry, preferably in a forced-air dehydrator at 125 degrees, until barely flexible but not bone dry, 4 to 6 hours. Alternatively, dry on close-meshed racks in an oven turned to very low (120 degrees) with the door propped open slightly; take care that the meat only dries, it's not supposed to cook. Store in tightly covered container.
Makes about 8 oz.
