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JERKY

	Category	Snack Recipes
	Views	447
	Ratings	0

Ingredients And Procedures

Ingredients
1		meat, beef, deer, etc.
1		soy sauce
1		brown sugar
1		cooking oil
2	tablespoon	black pepper, coarsely ground
2	tablespoon	garlic powder
2	tablespoon	seasoned salt 2 tb chili powder

Directions:
Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry. Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!) Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste. Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate.

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<h1>JERKY</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3>Ingredients</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>meat, beef, deer, etc.</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>soy sauce</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>brown sugar</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>cooking oil</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>black pepper, coarsely ground</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>garlic powder</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>seasoned salt 2 tb chili powder</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4> Directions: </TD></TR><TR><TD colSpan=4>Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry. Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!) Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste. Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate. </TD></TR></TBODY></TABLE> 
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