Marinade For Jerky – We Love God!

We discover a striking proof of the Divine inspiration of the Scriptures. In the Bible human nature is painted in its true colors: the characters of its heroes are faithfully depicted, the sins of its most prominent personages are frankly recorded. It is human to err, but it is also human to conceal the blemishes of those we admire. Had the Bible been a human production, had it been written by uninspired historians, the defects of its leading characters would have been ignored, or if recorded at all, an attempt at extenuation would have been made.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1	c	Soy sauce
1/2		Honey
2	t	Red pepper flakes
1	c	Orange juice
2	T	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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