| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Jerky | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Lo salt soy sauce |
| 1 1/4 | ts | Onion powder |
| 1/3 | c | Worcestershire Sauce |
| 1 1/4 | ts | Garlic powder |
| 2 1/3 | ts | Pepper |
| 2 | tb | Brown sugar |
| 1 | lb | Lean beef |
| Liquid mesquite smoke * | ||
| * use in place of smoker. |
INSTRUCTIONS
Mix all ingredients except beef to make marinade. Cut thinly sliced beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of beef on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echoes. Use toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 12, 98
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