Hamilton Beach 32100 Mode D'emploi page 16

Recipes
(cont.)
Teriyaki Beef Jerky
Ingredients:
2 pounds (907 g) flank steak
2 cups (473 ml) pineapple juice
1 bottle (15 ounces/444 ml) soy sauce
1 1/2 cups (355 ml) packed light brown sugar
1 cup (237 ml) rice vinegar
6 large garlic cloves, halved
2 small dried red chilis, halved
Directions:
1. Place beef in a resealable plastic freezer bag and freeze for 1 hour
or until firm enough to slice easily.
2. In a medium bowl, mix remaining ingredients until brown sugar is
dissolved.
3. Remove beef from freezer and slice against the grain into
1/4-inch-thick (0.6-cm) slices.
4. Add beef and marinade to bag, making sure meat is completely
covered with marinade.
5. Close bag and refrigerate 8 to 12 hours.
6. Drain and discard marinade. Pat all slices of beef with paper
towels.
7. Place beef slices in a single layer on the first tray, leaving space
around each slice for proper drying. Fill trays with remaining beef
slices.
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8. Stack trays on base with the top tray last.
9. Set the dehydrator to 160°F (70°C) for 4 to 8 hours. Start checking
beef for doneness at 4 hours and then every 30 minutes. Jerky
is dry when you can bend it and and the top cracks, but the slice
does not break.
10. Heat oven to 275°F (135°C).
11. Line a large cookie sheet with aluminum foil. Place jerky in a
single layer, leaving a small space around each slice.
12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry
with paper towels before storing in an airtight container.
Makes: About 1 pound
2/12/15 3:56 PM