Lynn Whited (whited@ASTROSUN.TN.CORNELL.EDU)
Thu, 10 Feb 1994 09:34:52 EST
Thanks for the receipes! :) Here's a suggestion for the beef jerky...
>Go to the market, ask for two pounds of the cheapest cut of beef available,
>insuring only that it is LEAN, and get the butcher to cut it in strips for
>you, 1/8"-1/4" thick, either with or across the grain (next time you decide
>which gets less meat strands between the teeth). Salt and pepper both
>sides (if in the end it's too salty or peppery, use less next time!), and
>drape the strips (or not) over the oven rack. Prop open the door so moisture
>can vent, and set the temperature to 120-140 degrees. About 8 hours later
>(not brain surgery here) take a piece and bend it. Should bend like a piece
>of leather. Take a bite. What do you think? Don't offer any to anyone else,
>or it will be gone in a grab. Let a few pieces dry several more hours so you
>can decide if you like it drier, and more brittle.
Instead of salt and pepper if you have some time, use a terriaki marinade
(a simple one is 1/2c. soy sauce, 1/4 c. viengar, 1/2 c. sugar, 1 tsp garlic
1/2 tsp ginger, 1/4 tsp pepper) After marinating for 4-8 hours, pat dry, then
proceed to dry as above or in one of those handy-dandy food dehydrators. The
food dehydrators are cheap (~$20), takes only about 4 hours to dry meat, and
it doesn't tie up the oven for hours! My oven is heavily used, I hate to use
it for drying foods.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City