| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dry | 10 | Servings | |
INGREDIENTS
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Garlic powder |
| 2 | tb | Worchestershire sauce |
| 2 | tb | Liquid smoke |
| 1 | lb | Lean meat; thinly sliced |
INSTRUCTIONS
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass or stoneware, plastic or stainless container, spooning liquid smoke mixture over each layer. Cover tightly. Marinate 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Follow directions for drying and storing. Makes 1/4 lb. jerky. From How to Dry Foods. Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98
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