Beef Jerky (martha Stewart)

The “god” of this twentieth century no more resembles the Supreme Sovereign of Holy Writ than does the dim flickering of a candle the glory of the midday sun. The “god” who is now talked about in the average pulpit, spoken of in the ordinary Sunday School, mentioned in much of the religious literature of the day, and preached in most of the so-called Bible Conferences is the figment of human imagination, an invention of maudlin sentimentality. The heathen outside of the pale of Christendom form “gods” out of wood and stone, while the millions of heathen inside Christendom manufacture a “god” out of their own carnal mind. In reality, they are but atheists, for there is no other possible alternative between an absolutely supreme God, and no God at all. A “god” whose will is resisted, whose designs are frustrated, whose purpose is checkmated, possesses no title to Deity, and so far from being a fit object of worship, merits nought but contempt.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3	lb	Top round London Broil
		trimmed of fat
3	t	Salt
2	t	Coarsely-ground black pepper
1	t	Garlic powder

INSTRUCTIONS

The beef should be quite lean, because fat can become rancid with
storage. Cut meat into strips a little less than 1/4-inch thick.  Place
strips in a shallow bowl. Combine salt, pepper, and garlic  powder in a
small bowl. Rub spice mixture into strips. Cover loosely  with plastic
wrap, and marinate for 48    hours in the refrigerator.  Remove a rack
from the oven. Preheat the oven to 115 degrees. Remove  the strips from
the marinade, and lay them directly on the oven rack  so that air can
circulate around them. Line the bottom of the oven  with aluminum foil
to catch the drippings. Place the rack in the  oven, leaving it
partially open to maintain a constant temperature of  110 to 115
degrees. Leave jerky in the oven until well dried, 6 to 8  hours.
Makes about 1 pound dried jerky.  Comments: The USDA recommends cooking
the beef jerky at 160 degrees  for the first 4 hours and then reducing
the temperature to 130  degrees during the dehydrating process.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 9
Calories (kcal); trace Total Fat; (1% calories from  fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 6396mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0  Fat;
0 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 21 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 6979.1mg Potassium: 94.2mg Carbohydrates: 4.9g Fiber: 1.3g Sugar: <1g Protein: <1g