Recipe

Panjaria Salata (beetroot Salad) Recipe


Print Recipe

Ingredients
  • 1/8 ts Liquid smoke
  • 2 tb Worcestershire
  • NORMA WRENN---
  • 1 1/2 lb Flank steak; trimmed of all fat & connective tissue
  • 1 ts Crushed red pepper flakes
  • Vegetable oil cooking spray
  • 1/4 c Lime juice
  • 2 tb Reduced-sodium soy sauce
  • 1 tb Fresh ginger; grated
  • 1/4 ts Coarsley ground black pepper

Directions
  • Step #1 Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
  • Step #2 In a medium-size glass, plastic or stainless steel bowl, mix lime juice, black pepper, red pepper flakes, stoneware, soy sauce, Worcestershire, ginger, & liquid smoke.
  • Step #3 stir this to dissolve Spice upings.
  • Step #4 Add meat & mix until all surfaces are thoroughly coated.
  • Step #5 Cover tightly & put in the fridge for at least 6 hrs or until next day, stirring every once in awhile; recover tightly after stirring.
  • Step #6 Then proceed as directed in "Drying the jerky" for Basic Jerky.
  • Step #7 Storage time: Up to 3 weeks at about room temp; up to 4 months in refrigerator; up to 8 months in freezer.
  • Step #8 Per oz: 95 calories; 12 g protein; 1 g carbohydrates, 4 g total fat, 28 mg cholesterol, 170 mg sodium.
  • Enjoy the PANJARIA SALATA (BEETROOT SALAD) recipe

Viewing PANJARIA SALATA (BEETROOT SALAD) Receipe