Recipe - Classic Marinade

(makes about One half pound jerky)
1 teaspoon Salt (used Everglades
Seasoning)
1 teaspoon Pepper
3 tablespoon Brown sugar
One fourth cup Worcestershire
One fourth cup Soy sauce
1 tablespoon Liquid smoke
2 pound Round or flank steak ( cut or sliced up
thin while partly frozen)

Mix all marinade ingredients in bowl. Pour over meat slices, thoroughly wet
all sides of meat and layer in the marinating dish. Cover tightly and
marinate in fridge overnight. Rotate meat layers every couple of hours if
you can. Drain the marinated meat and spread nonoverlapping on dehydrator
trays.

For a chewy texture, slice the meat with the grain, or across the grain for
more tender jerky.

We threw the marinade and meat in Ziploc bags, sucked out the air and let
them sleep overnight in the fridge. That way, don't have to worry about
during them in the marinade or about them getting completely covered.

Beezy; Here's the basic marinade Joe used...from the teeny little booklet
that came with the machine:

Posted by GARLIC.QUEEN on Jan 05, 1993

MM by Cathy Svitek

Posted to MCRecipe Digest V1 #740 by hurlbert hurlbert@concentric.net on
Aug 13, 1997