Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a
large glass baking dish. Add strips of beef, cover and refrigerate
overnight. Drain beef slices. Dry in an electric dehydrator at 145 until
pliable. Package in home canning jars, food-grade plastic bags or
seal-by-heat food storage bags.
This recipe is from the "BALL BLUE BOOK."
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
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