Classic marinade

Yield: 2 Servings

Measure Ingredient
(makes about 1/2 lb jerky)
1 teaspoon Salt (used Everglades Seasoning)
1 teaspoon Pepper
3 tablespoons Brown sugar
¼ cup Worcestershire
¼ cup Soy sauce
1 tablespoon Liquid smoke
2 pounds Round or flank steak (sliced thin while partly frozen)

Mix all marinade ingredients in bowl. Pour over meat slices, thoroughly wet all sides of meat and layer in the marinating dish. Cover tightly and marinate in fridge overnight. Rotate meat layers every couple of hours if you can. Drain the marinated meat and spread nonoverlapping on dehydrator trays.

For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky.

We threw the marinade and meat in Ziploc bags, sucked out the air and let them sleep overnight in the fridge. That way, don't have to worry about during them in the marinade or about them getting completely covered.

Beezy; Here's the basic marinade Joe used...from the teeny little booklet that came with the machine:

Posted by GARLIC.QUEEN on Jan 05, 1993 MM by Cathy Svitek

Posted to MC-Recipe Digest V1 #740 by hurlbert <hurlbert@...> on Aug 13, 1997

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