SHIRLEY DE SALVO’s Beef Jerky

• 1.5-2 Lbs of Beef (Flank steak, Chuck or some other inexpensive cut)
• 1 1/2 C of THE SAUCE
• 1/2C Sherry
• 1/4 C Soy Sauce
• !/$ C Teriyaki Sauce
• 1Tbs ground coriander
• 1 tsp ground black pepper
• 2 Tbs Kosher salt
• 3 Tbs Sugar
• several cloves garlic, crushed and chopped

Combine all ingredients, except meat, in a container large enough for marinating the meat and leave at room temp.
Slice beef across the grain into 1/4” - 3/8” thick strips. Taking several strips at a time, place them between 2 sheets of plastic wrap on a cutting board, and pound/roll with the side of an empty wine bottle until about half of the original thickness. Marinate pounded strips in refrigerator 1 hour or over night.
Drain excess marinade from strips and place in dehydrator or smoker @ 155 degrees for4-6 hours or until done to your liking.

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