INGREDIENTS

INSTRUCTIONS

I make Jerky by buying about 5+ lbs of beef. Usually a roast.  (sirloin
is yummy and you can find a whole sirloin on sale alot.)I  then remove
all of the fat (all of the fat!!!) if you leave fat then  it will
become rancid if kept very long. Cut the beef into strips. If  you cut
with the grain then the jerky will be chewier (the way I like  It) Mix
in a bowl 1/4 cup soy sauce 1 tblspn worstershire sauce 1 tsp  garlic
powder 1 tsp onion powder 1 tsp black pepper (cracked if  possible)
(optional red pepper flakes will give it more zing) 1  tblspn liquid
smoke place the strips of meat into marinade and let  soak for about 24
hours. place strips on food dryer racks and dry for  about 8 to 10
hours or until dry to your personal preference. I will  rotate the
racks every couple of hours or so.  If you have a meat smoker then omit
the liquid smoke and smoke meat  at a low temp until dry.  Mary Bell's
Complete Dehydrator Cookbook*, by Mary T. Bell. Lisa  fabfood 12-1-97
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar
06, 1998

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