Oriental Beef Jerky Recipe

Place steak on a tray and freeze 30 to 45 minutes until ice crystals just begin to form. Meat should be firm, but not frozen solid. Slice into strips 1/4-inch thick.

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.

Line large shallow baking pans with foil and insert racks.

Remove strips from marinade, discarding marinade. Pat the meat dry. Arrange strips on racks with enough room in between to allow air circulation. Place uncovered in the refrigerator and let dry for 24 hours.

Preheat oven to the lowest possible temperature. Let jerky dry in the oven with the door slightly open until stiff, but still pliable. Remove from oven. Let cool and dry at room temperature another 4 hours. Store in an airtight container in the refrigerator.

Yield: about 1-1/2 pounds beef jerky