| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1/2 | ts | Cayenne pepper |
| 3 | tb | Chili powder |
| 2 | ts | Cumin |
| 2 | Cloves garlic minced | |
| 2 | lb | Steak sliced thinly |
INSTRUCTIONS
Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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