| 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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