| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Preserving, Dehydrating, Meats, Hot | 1 | Recipe | |
INGREDIENTS
| 1 | lb | Lean top round steak trimmed of all fat and connective tissue |
| 1 | tb | Salt |
| 1 | ts | Black pepper |
| 1 | ts | Chili powder |
| 1 | ts | Garlic powder |
| 1 | ts | Onion powder |
| 1/4 | ts | Ground red pepper (cayenne) |
| 1/4 | ts | Liquid smoke water |
| Vegetable cooking spray |
INSTRUCTIONS
NORMA WRENN - MAKES 1/2 LB Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices. In a medium-size glass stoneware, plastic or stainless steel bowl, combine salt, black pepper, chili powder, garlic powder, onion powder, red pepper, liquid smoke, and water. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refriggerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Then proceed as directed in "Drying the jerky" for Basic Jerky. Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months in freezer. Per ounce: 78 calories, 13 g protein, 1 g carbohydrates; 2 g total fat, 32 mg cholesterol; 857 mg sodium Source: Sunset Home Canning Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98
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