Sweet and Hot Yak Jerky


Ingredients
      • 1, 2-3 lb top or bottom round roast
      • 4 cups unsweetened pomegranate juice
      • 2 cups shaoxing wine
      • 1 cup soy sauce
      • 1/3 cup apple cider vinegar
      • 1 tablespoon lemon juice
      • 2 teaspoons sesame oil
      • 2 yellow (not sweet) onions, peeled and minced
      • 6 cloves of garlic thinly sliced
      • ¼ cup jaggery or cane sugar
      • 2 tablespoons sea salt
      • 2 tablespoons black peppercorns, lightly crushed
      • 1 tablespoon cumin seeds, roughly ground
      • 1 tablespoon roasted peanuts, crushed
      • 10 finger-hot chilies, crushed
      • Peel and juice of 1 orange, (dice peel)

Directions

      1. Slice the meat crosswise in 1/8 – 1/4 inch slices. An excellent way to do this is to partially freeze the roast to make it firm and easy to cut. Trim the fat from the slices and pound lightly with the handle of the knife to thin out the meat. When slices are mildly translucent, slice again into strips for jerky and set aside.
      2. In a non-reactive vessel, such as a plastic, glass, or ceramic bowl large enough to hold both marinade and meat, combine marinade ingredients. Place meat into marinade and make sure it is completely submerged. Cover bowl and let sit for at least 24 -48 hours in a cool or cold spot (not freezing). Check on the marinade and stir occasionally to make sure that the meat is evenly coated.
      3. When meat is finished marinating, remove from the marinade and arrange on baking racks set into baking sheets with some space between the slices. If using a conventional oven to dehydrate the meat, line the bottom of the oven with aluminum foil and preheat to 150 – 160 degrees Fahrenheit. If you run out of baking sheets, the meat strips can be placed directly on the racks in the oven.
      4. Place cookie sheets with meat strips in the oven and keep the oven door ajar with a wooden spoon or crushed can and cook for 2 hours. Flip strips and cook for another 2-3 hours or until done. The amount of cooking that it takes to dehydrate the meat will depend on the thickness of the slices, the amount of time marinated and the the innate moistness of the meat. To determine whether the jerky is done, take a piece or two out and let cool for 5-10 minutes then test the pliancy of the jerky. It should bend without snapping and not appear too red or raw on the inside. When the jerky is done, remove from oven and let cool – then enjoy! Store in a paper bag. Keeps for several months.

Source: http://www.silkroadgourmet.com/tag/yak-meat/

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