[CH] Jerky Marinade

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Jerky Marinade
    (for 4-5 lbs. jerky meat)*

Soy Sauce 10 oz.
L&P Worcestershire Sauce 10 oz.
Hunt's Catsup 2.5 oz.
Red Wine Vinegar 2 oz. (optional)
Liquid Smoke 2 oz. (optional)
Tellicherry Black Pepper (fine)*** 1 Tb.
Garlic Powder 1/2 Tb.
Onion Salt 1/2 Tb.
Kosher (or Sea) Salt 2 tsp.
MSG 1 Tb. (optional)
Ground Red Pepper 1 tsp.**

Heat this until the lumps are gone, then let cool.
Put meat in a 1 gallon sealed plastic bag (Zip-Loc), add the marinade, mix
well, remove the air, and refrigerate overnight (12-18 hrs.)
Drain and dehydrate (at 120-150 degrees) 10-12 hrs.
Divide into 4 pint-size plastic bags, and freeze until used.

*In the absence of Venison, Elk, or other game meat, I buy an "Eye of Round"
(beef) roast, 3-4 lbs, and ask the butcher to cut it in two, across the
middle, then slice (at 3/8 in.) one half "across the grain", and the other
half "with the grain". Then, at home, I slice the pieces "longwise" in 2
inch widths.

** This will be mildly hot for a ChileHead. Use cayenne, kung-pao, serrano,
etc., or a mixture. For "TenderTongues", omit the red pepper.

*** or any good, fresh black pepper.

Tom F. Bryant

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