| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dehydrate, Meats, Snacks | 1 | Recipe | |
INGREDIENTS
| 4 | ts | Salt |
| 1 | ts | Pepper |
| 1 | ts | Chili powder |
| 1 | ts | Garlic powder |
| 1 | ts | Onion powder |
| 1/4 | ts | Cayenne pepper |
| 3 | ds | Liquid smoke |
| 1/2 | c | Water |
| 2 | lb | Round, flank steak or other |
| Cut meat |
INSTRUCTIONS
NORMA WRENN NPXR56B Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. Makes 1/2 pound jerky. Source: Dehydrated & Delicious, by Ron Popeil and John May Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98
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