Western Jerky
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dehydrate, Meats, Snacks | 1 | Recipe | |
INGREDIENTS
| 4 | t | Salt |
| 1 | t | Pepper |
| 1 | t | Chili powder |
| 1 | t | Garlic powder |
| 1 | t | Onion powder |
| 1/4 | t | Cayenne pepper |
| 3 | ds | Liquid smoke |
| 1/2 | c | Water |
| 2 | lb | Round, flank steak or other |
| Cut meat |
INSTRUCTIONS
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. Makes 1/2 pound jerky. Source: Dehydrated & Delicious, by Ron Popeil and John May Posted to MM-Recipes Digest by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Feb 13, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 2342
Calories From Fat: 788
Total Fat: 87.5g
Cholesterol: 1009.1mg
Sodium: 10116.5mg
Potassium: 4109.4mg
Carbohydrates: 7.1g
Fiber: 2.2g
Sugar: <1g
Protein: 359g