Name: Marinade for Jerky
Ingredients: 1 c Soy sauce; 1/2 Honey; 2 ts Red pepper flakes; 1 c Orange juice; 2 tb Liquid smoke; 1/4 c Red wine or cooking sherry; (optional)

The word [patience] never means the spirit which sits with folded hands and simply bears things. It is victorious endurance (and) constancy under trial. It is Christian steadfastness, the brave and courageous acceptance of everything life can do to us, and the transmuting of even the worst into another step on the upward way. It is the courageous and triumphant ability to bear things, which enables a man to pass breaking point and not to break, and always to greet the unseen with a cheer.

William Barclay

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	servings

INGREDIENTS

1	c	Soy sauce
1/2		Honey
2	ts	Red pepper flakes
1	c	Orange juice
2	tb	Liquid smoke
1/4	c	Red wine or cooking sherry; (optional)

INSTRUCTIONS

I make turkey and beef jerky all the time. It's quite easy. Here's a recipe
for the marinade--I use the same for both turkey and beef.
mix everything together. Add your meat, and marinate overnight. Put your
meat on the dehydrator according to the instructions of your machine. Eight
hours later...Jerky!
Hint. When I use turkey, I use skinless turkey breast, cut thinly. The
thinner you cut your meat the quicker it will dry. When I make beef jerky,
I use a very lean roast. Cut off and remove any visible fat, it's what
turns the jerky rancid.
Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 21, 1999,
converted by MM_Buster v2.0l.

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