Asian Spiced Beef Jerky
- 3 lbs boneless, lean beef, chuck or sirloin
- 2 cups water
- 1/3 cup soy sauce
- 1 tbs dry sherry
- 1/4 cup sugar
- 2 tsp kosher salt
- 2 cinnamon sticks
- 2 whole star anise
- 4 quarter size slices fresh ginger, crushed
- 2 scallions
- 4 dried hot chilies
This technique gives you a dry jerky that is less brittle than the traditional jerky.
- Cut meat lengthwise into long strips about 3×3.
- Place in a wide frying pan with water, soy, sherry, sugar, salt, star anise, ginger, onions and chili peppers.
- Bring to a boil, then reduce heat, cover and simmer, turning meat occasionally for 30 minutes.
- Remove meat from the cooking liquid, cool and chill for 2 hours or until firm.
- Thinly slice the meat across the grain, then return the meat slices to the cooking liquid.
- Cook, uncovered, over medium heat, turning slices occasionally, until all liquid is absorbed, about 50 minutes.
- Turn meat more frequently as liquid is absorbed.
- Discard onions, ginger and star anise.
- Arrange strips of meat slightly apart in a single layer on cookie sheets.
- Bake uncovered, in a 300 degree oven until dry to the touch, but still pliable. About 20 minutes.
- Pat dry any beads of oil with paper towels, then let cool thoroughly
- Place in a plastic bag, seal and store in the refrigerator for up to two months.