Killer jerky

Yield: 1 Batch

Measure Ingredient
1 cup Soy sauce
½ cup Worcestershire sauce
½ cup Water
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Onion powder
1 tablespoon Coarse ground garlic powder
1½ teaspoon Tobasco sauce
1½ teaspoon Liquid smoke

Mix all together and let sit for about an hour. Stir once in awhile.

Get about 3-4 pounds of the cheapest, leanest meat you can find. I like flank steak or arm roast, but they aren't very cheap. Put it in the freezer for a couple hours. Its easier to slice properly when its partially frozen. Slice the meat WITH, NOT AGAINST the grain of the meat. Slice into strips ⅛ - ¼ inch thick. TRIM AS MUCH FAT OFF AS POSSIBLE. Dip the meat strips in the sauce with a stirring motion to cover the meat with the spices. Layer the meat in a pan. Pour the remaining sauce over the layered meat and marinate overnite.

Drain the meat, trying to keep as much spice as possible on the meat strips. Place on a drying rack or oven rack and heat about 175 degrees for about three hours. The meat should be dry and leathery, not brittle.

From: Tryit @Other People's Money, Okinawa Japan Posted to MM-Recipes Digest by "Chat Cat" <maintech@...> on Nov 28, 98

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