JERKY A LA WILLIE

      Title: JERKY A LA WILLIE
  Categories: Seasonings
       Yield: 1 Servings
  
      10 oz Bottle of lo salt soy sauce
     1/3 c  Worcestershire sauce
       2 tb Liquid mesquite smoke *
   1 1/4 ts Onion powder
   1 1/4 ts Garlic powder
   2 1/2 ts Pepper
       2 tb Brown sugar
            Up to 3 lb lean meat **
  
   *  use in place of smoker. ** beef, deer, elk etc.
   
   Mix all ingredients except meat to make marinade.  Cut thinly sliced
   meat into 1/2 inch strips and marinate for 12 to 24 hours (the longer
   the better). Smoke using mesquite chips for about three hours and
   then finish drying in oven. If doing whole operation in oven use
   liquid smoke and hang strips of meat on highest rack and put shallow
   pan underneath to catch drippings. Turn oven on and set to lowest
   possible setting and leave for 6 to 8 hours until thoroughly dried. A
   couple of hints that I picked up from one of the cooking echos. Use
   toothpicks or wooden skewers to hang meat by, and line the pan with
   aluminum foil to collect the drippings and save cleaning problems
   later on. If you have access to sweet onions (vidalias, etc) they can
   be sliced and dried and then run through the blender to make an
   excellent onion powder to be used in this recipe.
[ add our full cookbook to your website ] [ Search The Cookbook ]