Killer jerky
1 Batch
Ingredients
| Quantity | 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 |
Directions
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