MARINADE: 1/2 cup of light soy sauce 4 1/2 tablespoons of honey 4 large garlic cloves, minced 1 1/2 tablespoons of minced fresh ginger 1 1/2 tablespoon of sesame oil 1 1/2 tablespoon of crushed red pepper Dash of freshly ground white pepper
Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250ºF. Line 2 large baking sheets with foil and set wire racks on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce oven temperature to 200ºF. turn meat over and bake 30 minutes. Reduce heat to 175ºF. and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shinier appearance. 36 appetizers. Or use a Dehydrator & follow manufactures instructions.
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