Recipe - Drying Frontier Jerky

1 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Garlic powder
2 tablespoon Worchestershire sauce
2 tablespoon Liquid smoke
1 pound Lean meat; thinly cut or sliced up

In a small bowl, combine all ingredients except meat. Stir to mix well.
Place meat 3 or 4 layers deep in a glass or stoneware, plastic or stainless
container, spooning liquid smoke mixture over each layer. Cover tightly.
Marinate 612 hours in the refrigerator, stirring occasionally and keeping
the mixture tightly covered. Follow directions for drying and storing.
Makes One fourth lb. jerky.

From How to Dry Foods.
Posted to MMRecipes Digest by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Feb 13, 98