Preserving Meats: Jerky 02 by Recipe Cottage

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	Jerky 02

		Jerkey All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick) In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture covered. Mild Mexican Jerky 1 tsp salt 1/2 tsp crushed oregano 1/4 tsp pepper 1 tsp paprika 1 tsp chili powder 1/2 tsp garlic powder Hawaiian Jerky 1 tsp salt 1 tsp ground ginger 1 tbs brown sugar 1/4 tsp papper 1/8 tsp cayenne pepper 1 crushed garlic clove 1/4 cup pineapple juice 1/4 cup soy sauce Korean Jerkey 1/2 tsp salt 1/4 tsp pepper 2 tsp sugar 1 tsp MSG (if desired) 1 tbs dry sherry (if desired) 2 tbs sesame seeds 1/4 cup soy sauce Hot & Tangy Jerky 1 tsp salt 1/4 tsp cracked pepper 1/4 tsp cayenne pepper 1 tsp onion powder 2 cloves crushed garlic 2 tbs A-1 sauce 3 tbs Worcestershire sauce 1/2 tsp paprika Middle Eastern Jerky 1 tsp salt 1/8 tsp pepper 1 1/2 tsp coriander 1/4 tsp ground ginger 1/4 tsp turmeric 1/8 tsp ground cumin 1/4 tsp chili powder Fiesta Jerky 1 tsp salt 1/4 tsp pepper 1 tbs chili powder 1 tsp onion powder 1/4 tsp ground cumin 1 tsp garlic powder Hot and smokey 1 part liquid smoke 2 parts Worchestershire suuce 4 parts soy sauce lots of (freshly) ground black pepper Teriaki 1 cup soy sauce 1 t ginger powder 1 t garlic powder 1/2 t sugar 1/2 t white pepper sliced scallions (optional) Cut lean beef (london broil) about 1/4" thick and marinade for several hours. Dehydrate at 145 degrees until pliable.