| 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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