* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Jerky
 Categories: Beek
      Yield: 1 Servings
 
    1/2 c  Soy sauce
    1/2 c  Worchestershire
      2 ts Accent
      2 ts Seasoned salt
    2/3 ts Garlic powder
      2 ts Onion powder
    2/3 ts Black pepper
      3 lb Beef or venison
 
  Slice meat into 3/8" strips to ensure total saturation.  Mix
  ingredients well to disolve solubles. Submerge strips and marinate
  overnight, turning if necessary. Cook on rack six to eight hours at
  150 degrees. Store in ziplock bags. Will keep up to two years in
  freezer.
  
  I got this out of some old hunter's magazine about 10 or 15 years
  ago. As I recall, it can stand some modifications, but I've lost
  track my later revisions.  This should provide you with a good
  starting point.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Jerky (Butch)
 Categories: Meats
      Yield: 1 Servings
 
      1 kg Round steak ( semi-frozen)
     40 ml Soy sauce
     25 ml Liquid smoke
      2 ml Garlic powder
      2 ml Onion powder
      1 ml Black pepper
 
  have about 1 kg. round steak in a semi-frozen state, then slice in 1
  cm. strips across grain. marinate meat in covered container for 4 hrs
  ( or over night ) in fridge. Remove meat from marinade . spread
  strips on racks placed on cookie sheets. bake at 100 degrees C. ( 200
  degrees F. ) for 6 to 7 hrs turn off heat and let sit in oven over
  night.
 
MMMMM
 
... Sincerely yours Gigi
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