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CATEGORY CUISINE TAG YIELD
Smoking 1 Servings

INGREDIENTS

1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 t Onion powder
1/2 t Garlic powder
1/2 t Pepper
1/2 t Tabasco sauce

INSTRUCTIONS

Trim all fat from meat.  Slice meat with the grain to about 1/4" to
1/2" thick.  The meat slices nicely when semi-frozen, or your butcher
will slice it for you in his machine.  Place meat in the cool  marinade
and leave overnight, or for no less than 8 hours.  Remove from brine
and allow to air dry without rinsing.  Smoke in your  smoker for 12 to
16 hours or until jerky has dried out to your  liking. Use your
favorite fuel for smoking.  Credit: Luhr-Jensen Posted to MM-Recipes
Digest V3 #293  Date: Wed, 23 Oct 1996 20:23:36 -0400  From: Wes King
<kingman@orl.mindspring.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 586
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 45335.4mg
Potassium: 1068mg
Carbohydrates: 113.5g
Fiber: 4.7g
Sugar: 75.3g
Protein: 27g


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