---------- Recipe via Meal-Master (tm) v8.00

      Title: Jerky
 Categories: Meats, Snacks, Hcar sub
      Yield: 1 servings

           -Lean Meat                               -Pepper
           -Salt

  Slice lean meat on the bias 6 inches long, 3 inches wide and 1/8 to 1/4
  inch thick. This makes drying faster, and the end product is easier to chew
  or reconstitute in stews. Cut away pieces of fat and any muscle membrane
  left on on the meat. Salt and pepper lightly, or marinate the strips, then
  hang them from the bars of an oven rack in a 175F oven or on "warm". It is
  advisable to place aluminum foil on the bottom of the oven to catch any
  juices. But if the meat is of good quality, there should be none unless
  marinated. Leave the oven door ajar to allow moisture to escape and to
  ensure the best drying process. The jerky should be ready in 4 to 5 hours,
  depending on the thickness and leaness of the meat and humidity of the
  envirionment. Make sure that the jerky is very dry -- not more than 2%
  moisture -- or bacteria will grow. It should be slightly flexible, bending
  before it breaks. Let cool, place in a lidded dry container and store in a
  cool area.

  Happy Cooking! Spunky :-)

  From: Spunky #108 @2910 2             Date: 06-24-27
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