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TEXT     09 Jun 87  23:17  Creator SMITH_LOIS @MPLS

\poff 7

                      JERKY - VERSION I

Marinade Sauce:

  1 tsp liquid smoke              1 tsp onion powder
  1/3 tsp garlic powder           1/4 cup soy sauce
  1/3 tsp pepper                  1/4 cup worcestershire sauce
  1 tsp MSG

  1-1/2 red meat (beef, venison, antelope, etc)

Trim all fat from meat.  Semi-freeze meat for easier slicing.
Slice into strips about 1/8" thick.  Marinate about 2 days,
keeping meat covered with sauce.  To marinate meat, place in
covered container in refrigerator and turn container several
times to distribute sauce throughout the meat.  When ready to
dry, hang meat strips from upper over rack and place cookie
sheet beneath to catch the drippings.  Dry on lowest oven
temperature (125-150 degrees) for 4-8 hours or until as dry as
you like it.


                      JERKY - VERSION II

Marinade Sauce:

  1/4 cup soy sauce                    1 tsp garlic powder
  1/4 cup Worcestershire sauce         1/2 tsp celery seed
  1-1/2 tsp liquid smoke               1/2 tsp mustard seed
  1 tsp MSG                            1/2 tsp caraway seed
  1 tsp pepper

2-1/2 lbs red meat (beef, venison, antelope, etc)

Trim all fat from meat.  Slightly freeze meat for easier slicing
Slice meat into 1/8" thick strips.

Mix other ingredients together in an ice cream pail.  Add meat
and stir.

Put a snall plate, that fits inside the pail, over the meat.  Place
a heavy jar of water on top of the plate.

Put pail in refrigerator for 1-1/2 days, stirring 4 or more times.

Take meat out of sauce and lay in a cookie sheet that you have
lined with aluminum foil.

Place in oven at 100-150 degrees for 8 - 10 hours, keeping oven door
slightly open.  Turn meat after 4 hours.
Printed by: LEHEY_GREG @ESSG
Sent:    28 Jul 87  01:02
From:    ROBINSON_CORINNE @MKT
To:      LEHEY_GREG.COSIG @ESSG
Subject: COSIG: Beef Jerky

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TEXT     28 Jul 87  01:02  Creator ROBINSON_CORINNE @MKT

              Corinne's Jerky

\ov
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Slice approximately 2 pounds of meat into 1/8"
strips, across the grain. I usually use London
Broil or some kind of rump roast.  Venison is
supposed to work well.  I haven't tried fish yet.
Hints: Partially frozen meat is easier to slice.
For chewier jerky, cut the meat thicker.

Marinate overnight in:
     6 Tablespoons Soy Sauce
     6 Tablespoons Worcestershire sauce
     4 cloves garlic, minced
     2 slices of ginger, minced fine
     4 Tablespoons sherry
     1 teaspoon black pepper
     1/2 teaspoon red pepper

Lay meat on racks (baking cooling racks work well)
and dry thoroughly (this will probably take 12-24
hours.) The meat will be dark brown and feel dry.

     Regular oven: Set oven at lowest temperature,
        place meat inside, prop door slightly ajar
        with a wooden spoon, leave inside until
        thoroughly dry.
     Food dehydrator: Set at 150 degrees.

Hint:  The drier the meat, the longer it will
keep.  You can store the meat in the frig or
freezer.  I don't know how long it keeps without
refrigeration because it always disappears
quickly.  I inadvertently keep some in my backpack
for 6 months and it still hadn't spoiled.