Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Very Lean Ground Beef |
\N \N | Or Other Meat |
⅓ cup | Soy Sauce |
1 teaspoon | Liquid Smoke |
1½ teaspoon | Brown Sugar |
1 teaspoon | Salt |
1 teaspoon | Pepper |
1 teaspoon | Pureed Garlic |
1. Mix all ingredients together well. Refrigerate, covered, overnight to blend flavors.
2. Roll out the mixture between sheets of wax paper or plastic wrap to a ¼-inch thickness. Place the layers of meat in a 150 F dehydrator, in convenient size pcs or place on metal mesh over cake racks in a 150 F oven. Dry meat for 7 to 8 hrs. The jerky will be chewy but not completely dry. Cut into ¾- to 1-inch strips with kitchen shears. Makes ¾ lb jerky.
From the CALAVERAS COUNTY FAIR & JUMPING FROG JUBILEE of Angels Camp, CA. Fair Date: 3rd weekend in May, for 4 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking