| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Arab |
Appetizers, Beef, Snacks, Dehydrator |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean beef; chuck or round. |
| 1/4 |
c |
Worcestershire sauce |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Tomato paste |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Onion flakes |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
Servings: 12
Trim all visible fat from the meat and freeze until firm and solid enough
to slice into thin strips. Cut across the grain and make sure that the
slices are as thin as you can make them, about 1/8 inch thick. Cut slices
into 1-inch- wide strips. Arrange strips in a shallow baking pan.
Combine remaining ingredients and pour liquid over strips. Refrigerate
overnight or for at least 8 hours.
Preheat oven to 140 degrees. Remove meat from the marinade and place the
strips on a cake rack over a cookie sheet in the oven. Dry until strips
will splinter on the edges--from 18-24 hours. Cool completely before
wrapping lightly with plastic wrap. Jerky will keep in a closely covered
container for 2 4 weeks.
OR...use your dehydrator according to manufacturer's recommendations.
Yield: 32 oz.
Cost of Ingredients: $2.98 Comparable purchased product: Slim Jim, 1.42 oz,
$.79 ($17.80) Savings: $14.81
Posted to MC-Recipe Digest V1 #740 by hurlbert <hurlbert@concentric.net> on
Aug 13, 1997
A Message from our Provider:
“Either Jesus pays or you do”