Paniolo Beef Jerky Recipe

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Paniolo Beef Jerky Ingredients

NORMA WRENN

1 1/2 lb flank steak, trimmed of all fat and co
1/4 cup lime juice
2 tbsp reduced-sodium soy sauce
2 tbsp worcestershire
1 tbsp fresh ginger, grated
1 tsp crushed red pepper flakes
1/4 tsp coarsley ground black pepper
1/8 tsp liquid smoke
1 vegetable oil cooking spray

A Recipe for
Paniolo Beef Jerky

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Paniolo Beef Jerky

Hunger is the best sauce in the world.
Cervantes

Paniolo Beef Jerky Directions

Freeze meat until firm but not hard; then cut into 1/8- to
1/4-inch-thick slices.

In a medium-size glass, stoneware, plastic or stainless steel bowl,
combine lime juice, soy sauce, Worcestershire, ginger, red pepper
flakes, black pepper, and liquid smoke. Stir to dissolve seasonings.
Add meat and mix until all surfaces are thoroughly coated. Cover
tightly and refrigerate for at least 6 hours or until next day,
stirring occasionally; recover tightly after stirring. Then proceed
as directed in "Drying the jerky" for Basic Jerky.

Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.

Per ounce: 95 calories; 12 g protein; 1 g carbohydrates, 4 g total
fat, 28 mg cholesterol, 170 mg sodium

Source: Sunset Home Canning

Serves: 1

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Paniolo Beef Jerky Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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