| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dried, Meats |
1 |
Servings |
INGREDIENTS
|
|
Norma Wrenn npxr56b |
| 2 |
lb |
Round steak; 1" thick |
| 1/2 |
c |
Worcestershire sauce salt pepper to taste |
| 2 |
tb |
Parsley flakes |
| 1/4 |
ts |
Garlic powder; opt'l |
INSTRUCTIONS
Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or
flakes may also be used in the marinade. (Or any ideas of your own). Slice
steak into 1/2 inch wide strips and place in a single layer in a pan or
baking dish. Mix other ingredients and pour over meat. Marinate in
refrigerator overnight. Remove and place meat carefully on cookie sheet.
Dry in 175~ oven for one hour and then reduce temperatuire to 150~.
Continue baking strips in the low oven until dry, but pliable, one to three
hours. Cool jerky and store in tightly sealed containers.
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 13, 98
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