[CH] Recipe Help - Jerky 2

Jim Weller (Jim.Weller@salata.com)
24 May 02 08:27:17 -0800 

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Beef Jerky Recipe
 Categories: Beef
      Yield: 1 Servings
 
      2 lb Extra lean Round Stake
           in 1/8" - 1/4" thick
           -slices
           Marinade:
      4 oz "Lawry's Teriyaki with
           Pineapple Juice - 30 Minute
           Marinade for
           Chicken, meat, & fish" (1/3
           The 12 ounce Bottle)
      2 tb "A.1. Bold & Spicy Steak
           Sauce"
      4 tb Brown Sugar
      1 tb "Luzianne Cajun Seasoning"
           Or "Le Page Cajun Pepper
           Mix"
      3 tb "Jane's Crazy Mixed Up
           Pepper Seasoning"
      1 tb Salt or "Montreal Steak
           Coarse Salt Mix"
 
  Cut steak into 1/8" to 1/4" slices. Marinate overnight in
  refrigerator.
  
  Dehydrate in dehydrator 4+ hours -
  
  Oven drying: Cover bottom rack of the oven with aluminum foil or a
  cookie sheet.  Hang or lay strips on top rack so they do not overlap.
  Dry meat at the lowest oven setting (150 to 200 degrees F) until it
  has turned brown, feels hard and is dry to the touch, about 4 to 7
  hours. Let cool, then remove from racks and store in an airtight
  container at cool room temperature. Keep it indefinitely. To make even
  spicier, add a couple pinches of Crushed Habanero Pepper. Be careful!
  Try BBQ Sauce instead of Teriyaki.

  From: "Valerie" <stanleys@datasync.com>
  
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Jerky Marinades 3
 Categories: Marinades, Preserving, Dried, Smoked, Preserved
      Yield: 2 pounds
 
           OHIO STYLE
      5 ts Salt
  1 1/2 ts Black pepper
      5 cl Pressed garlic
    1/2 c  Worcestershire sauce
    1/2 c  Liquid smoke
           TEX-MEX STYLE
      5 ts Salt
  1 1/2 ts Black pepper
  1 1/2 ts Cayenne pepper
      1    Finely chopped onion
      5 cl Pressed garlic
      5 ts Dry mustard
      1 c  Brown sugar
  1 1/2 c  Red wine vinegar
      1 c  Catsup
           CHINA SAUCE
      5 ts Salt
  1 1/2 ts Black pepper
      1    Large minced onion
      5 cl Pressed garlic
      1 c  Brown sugar
    1/3 c  Soy sauce
  1 1/4 c  Red wine
  1 1/2 c  Pineapple juice
 
  From:  THE SAUSAGE-MAKING COOKBOOK by Jerry Predika, 1983. ISBN
  0-8117-1693-7 Posted by: Karin Brewer, Cooking Echo, 12/92
  
  Recipes for approx. 5 lbs of beef or venison:  marinade for approx
  12-24 hours.
 
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