| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Dried |
1 |
Servings |
INGREDIENTS
|
|
Norma Wrenn npxr56b |
| 1 |
lb |
Beef; your choice; if not tender cut; slice paper thin; tender cut slice 1/8 to 1/4" thick |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic salt |
| 3 |
tb |
Soy sauce +1 teaspoon; can use light |
| 5 |
tb |
Worcestershire sauce |
INSTRUCTIONS
Trim all fat off the beef. Mix other ingredients together. Marinate meat
overnight in the mixture. Remove from marinade and pat meat between towels.
Line cookie sheet with foil and arrange meat on it in a single layer. Dry
for 8 or more hours at 200~, turning after 6 hours. Cool and store in a
tightly covered jar or sealed in plastic bag. Note: I have one of those
vacuum sealers and store it in a canning jar using the attachment for
sealing jars.
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
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