Monday’s Bread Bowl: Chamorro Beef Jerky

Making dry meat -- on purpose

The Mixed Stew crew eagerly learned to make Tinala’ Katne or Chamorro Beef Jerky since it disappears off serving trays at Guam parties. Here’s the recipe:

What you will need:

1 large bowl with cover
1 pair of tongs
1 large baking sheet with wire rack
3 to 4 lbs beef, sliced into strips
3 garlic cloves, minced
3 tbsps brown sugar or raw sugar
¼ cup vinegar (palm, sugar cane or cider works best)
Sea salt to taste
Pinch of black pepper

Cooking and Directions:

Combine all ingredients in bowl. Thoroughly toss and coat beef strips. Cover bowl and let meat marinade for at least 8 hours in fridge. Preheat oven at 200 degrees. Arrange seasoned beef strips on wire rack over baking pan. Place pan in oven and let meat dehydrate for 6 hours. Turn strips over half-way into cooking time. Remove dried beef from rack and store in vacuum-packed zipper bags or heat in microwave and serve immediately. Reheat Tinala’ Katne by pan-frying or zapping in the microwave for at least 30 to 40 seconds.