Beef Jerky

By merlin

http://www.recipesource.com/munchies/snacks/jerky.00/rec0039.html----for the original recipe

Ingredients

• 8 lb rump roast (or similar cut)
• 1 c. light Japanese soy sauce, I use Golden Mountain
• 1/2 c. worchestershire sauce
• 1/2 c. white vinegar or apple cider vinegar
• 1/4 c. water
• 1 tsp liquid smoke
• 1 tsp ground ginger
• 2 tsp ground red pepper
• 2 tsp ground black pepper
• 2 tbsp onion powder
• 5 cloves garlic, smashed and minced1 tsp mustard powder
• 1 large tsp hot chili sauce, Toung of Sriragha (green top with chicken on bottle)

Preparation

Step 1

Have the butcher cut your roast in 1/8 inch slice against the grain.
OR do it at home. If you don't have good cutlery, have the butcher do it.
it won't be worth it!

Cut off the slice of fat on the bottom. Separate the two distinct
sinews.(you can tell, the grain goes one way on one, and the other way on the
other). Trim out the “gristle” that is between them. Slice the two sinews
against the grain into 1/8 inch slices.

Mix the soya, and remaining ingredients to make the marinade.
Marinade the meat slices for 6 or 8 hours in the fridge. (I usually place in a ziploc type bag, and place in a bowl--turning a couple of times to be sure all the slices get an equal chance at the marinade)
Note: I use the smoke very spareingly, I've used as much as a 1/4 tsp. (10 drops) in this recipe. Any more is too much. But you might use more if you really like smoke, but a little goes a long way. I prefer Japanese soya, because it’s lighter than the Chinese soya. And I get the Light Japanese soya, which has significantly less salt. You could add more red pepper if you like it spicey or use fresh ginger instead of bottled. If you like it sweeter, replace the water with a cup of Vermont maple syrup. Also when choosing your roast, the leaner, the better.