fpnmf – Great jerky.
3 pounds (2 inches thick) top round steak, trimmed of any fat
4 garlic cloves, pressed
1/8 cup minced onion
1 Tablespoon minced fresh ginger root
2 Tablespoons sesame oil
1/2 cup soy sauce
1 Tablespoon honey
2 teaspoons dried crushed red pepper flakes
1/2 teaspoon white pepper
1/4 cup red wine
Place garlic, onion, ginger, sesame oil, soy sauce, honey, pepper flakes, and red wine into a large, gallon-size zip-top bag. Seal and squish the contents until thoroughly combined. Place beef strips into the bag, squeeze out the air, and seal. Refrigerate for 24 hours.
This is the post to do….
http://www.smokingmeatforums.com/t/138397/beef-jerky-ten-pounds-two-types-with-pics
