Title: Paniolo beef jerky
 Categories: Preserving, Dehydrating, Meats, Hawaii
      Yield: 1 Recipe
 
MMMMM------------------------NORMA WRENN-----------------------------
  1 1/2 lb Flank steak; trimmed of all
           -fat and connective tissue
    1/4 c  Lime juice
      2 tb Reduced-sodium soy sauce
      2 tb Worcestershire
      1 tb Fresh ginger; grated
      1 ts Crushed red pepper flakes
    1/4 ts Coarsley ground black pepper
    1/8 ts Liquid smoke
           Vegetable oil cooking spray
 
  Freeze meat until firm but not hard; then cut into 1/8- to
  1/4-inch-thick slices.
  
  In a medium-size glass, stoneware, plastic or stainless steel bowl,
  combine lime juice, soy sauce, Worcestershire, ginger, red pepper
  flakes, black pepper, and liquid smoke.  Stir to dissolve seasonings.
  Add meat and mix until all surfaces are thoroughly coated. Cover
  tightly and refrigerate for at least 6 hours or until next day,
  stirring occasionally; recover tightly after stirring.  Then proceed
  as directed in "Drying the jerky" for Basic Jerky.
  
  Storage time:  Up to 3 weeks at room temperature; up to 4 months in
  refrigerator; up to 8 months in freezer.
  
  Per ounce: 95 calories; 12 g protein; 1 g carbohydrates, 4 g total
  fat, 28 mg cholesterol, 170 mg sodium