| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Smoker |
1 |
Batch |
INGREDIENTS
| 1 |
lg |
Boneless butt roast |
|
|
Salt & pepper |
|
|
From "Cow Country Cusine" |
|
|
by Kathy G. Mc Craine |
INSTRUCTIONS
Get as large a boneless butt as you can. Cut the individual muscles out of
the meat and cut off and discard all the fat and connecting tissue. Cut the
meat across the grain as thin as possible. 1/16 to 1/8th of an inch. The
thinner the slices, the easier it will be to dry. Salt and pepper the meat
generously on both sides, using more pepper than salt. Lay out the meat
strips on a cake or oven rack without overlapping them. Set the rack in an
insert fireplace (smoker) and cook on low heat for 8 to 10 hours, turning
every 3 to 4 hours, until dried. You can do the same with a dehydrator or
oven, but it won't turn out as good. After it's done, store in a
pillowcase. Don't STORE it in plastic, as the meat has to be able to
breathe, and a paper sack will leave a paper taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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