Name: Spicy Hot Jerky
Ingredients: Round steak, defatted, sliced into 1/8-1/4 inch wide strips; Three (big) tablespoons of hoisin, or so; 2 tb Teriyaki, or so (up to 3); 2 tb Worschestire, or so (up to 3); 2 tb Soy, or so (up to 3); 3 tb Brown sugar, or more; Lots of hot powders or hot sauces

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

		Round steak, defatted, sliced into 1/8-1/4 inch wide strips
		Three (big) tablespoons of hoisin, or so
2	tb	Teriyaki, or so (up to 3)
2	tb	Worschestire, or so (up to 3)
2	tb	Soy, or so (up to 3)
3	tb	Brown sugar, or more
		Lots of hot powders or hot sauces

INSTRUCTIONS

MARINADE FOR 24 HOURS IN
(you can adjust these to the amount of meat--or to taste, but this is
afairly good approximentation)
Then put in a dehydrator or oven and slowly demoisturize.  But you have to
be careful--the time between leathery and chewey, and crumbling isn't that
great, so when it starts to dry monitor your meat.
Posted to CHILE-HEADS DIGEST V3 #157
Date: Tue, 12 Nov 1996 11:29:43 -0500 (EST)
From: danceswithcarp <dcombs@kiva.net>

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