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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