Paniolo Beef Jerky

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.

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