Yield: 1 servings
|\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.
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.