Beef Jerky #1

1 1/2 Pounds Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion
or garlic powder or Worcestershire sauce may be added. Toss to coat
each piece. Cover and refrigerate several hours or over night.

Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling
rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook
in smoker until meat is completely dried. Store in air-tight container.
Serve as a snack or appetizer.

ISLAND TERIYAKI

ISLAND TERIYAKI

1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch
wide.

Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.

Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook
and baste over charcoal). Serve hot as an appetizer.

Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.