Blue Ribbon Jerky

MMMMM----- Meal-Master Recipe via Home Cookin 1.3

Title: Blue Ribbon Jerky
Categories: Home Cookin,
Yield: 1

1/2 c Dark soy sauce
2 tb Worcestershire sauce
1 ts MSG (opt)
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ginger, powdered
1/4 ts Chinese five-spice powder
3 lb Lean beef brisket, eye of
round or flank steak
From the
Fidonet C

Trim meat completely of fat and cut across grain into slices 1/8
inch thick. To aid in slicing meat thinly, freeze until ice
crystals are formed.

Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish. Pour
remaining marinade over top,cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting (preferably 110 F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with additional
toweling. Flatten meat with rolling pin. Discard towels and set
meat directly on oven racks. Let dry 8 to 12 hours (depending on
temperature of oven).

Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in
cool, dry area.

Jim Vorheis

MMMMM