Beef jerky #9

Yield: 1 Servings

Measure Ingredient
\N \N Meat;(beef, deer, etc.)
\N \N Soy Sauce
\N \N Brown Sugar
\N \N Cooking Oil
2 tablespoons Coarsely ground black pepper
2 tablespoons Garlic powder
2 tablespoons Lawry's Seasoned Salt
2 tablespoons Gebhardt Chili powder

Cut meat into 1½ by ¼ by 5 inch strips.

Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.

Pat dry.

Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!) Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.

Fold foil edges up to keep in mixture.

Dry at 140 to 180 degrees for 5 to 8 hours.

Keep in open container at room temperature. Do NOT refrigerate. From: Wesley Pitts From Anne MacClellan disk 7/24/93

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