| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Veal, Lamb & pork | 1 | Servings | |
INGREDIENTS
| Lean round steak; trimmed of fat | ||
| Garlic powder; to taste | ||
| Black pepper; to taste |
INSTRUCTIONS
After trimming meat, slice into strips the thickness of the steak (about 1/2") and about 1/2" wide. LIGHTLY sprinkle with garlic powder and black pepper. Lay strips over the oven rack. Set oven to bake at lowest temperature -- around 120 degrees. Prop oven door open slightly. After about 12 hours, raise heat to about 145 degrees for another 12 hours, still leaving door ajar. These directions are for making jerky in Houston, Texas where it is quite humid. In more arid locations, the time will be shorter. Finished product with be ugly, brown-to-black, but GOOD! NOTES : This is Ross's trail version of jerky. Its purpose is to provide high nourishment that is tasty and light weight and requires no refrigeration. Note that it has no salt and few spices. Salty and spicy food cause increased thirst which is not what you want on the trail. This is a real switch for Ross as he prefers spicy food, but it is perfect for hiking trips. Recipe by: Ross Parris Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on Apr 06, 1998
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