This recipe is based on jerky that my wife’s family gets in Chinatown in San Francisco. It is delicious.
Ingredients:
1 tablespoon hoisin sauce
2 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon dry vermouth (or Bourbon)
2 tablespoon honey
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger powder
1 teaspoon minced garlic
1 lb brisket (or skirt steak), fully trimmed and sliced very thin
Directions:
1. Mix ingredients well, add brisket and marinate at least 2 hours, preferably overnight.
2. Heat oven to lowest setting (165F – 175F), cut times below by at least half in a convection oven.
3. Arrange meat strips on a cookie cooling rack over a cookie sheet.
4. Place in oven and let dry for 2 hours.
5. Turn strips over, place back in oven and let dry for 2 more hours.
6. Turn strips over, place back in oven turn oven off and let dry for 4 more hours.
7. Transfer strips to a sealable container
