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LOCATION: Recipes >> Preserving Meats >> Jerky 31

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3/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup vinegar
1 cup water

Increase your portions to make sure meat is covered. Cut meat,
soak for 24 hours in the above. I've used both red vinegar and
white vinegar, and I guess our palates here at my house do not
discern the flavor. Drain, dehydrate as directed for your dehydrator.

It never lasts long enough for me to address storability. Ideally,
you'd want to vacuum seal it... of course, my family eats it so
quickly, I just put it in a mason jar with a handful of uncooked
rice, and usually the next day it is gone, with only the uncooked
rice left.

To vary.. there are all kind of "flavored" sauces out now; You can
substitute Teriyaki sauce for the Worcestershire (I personally use
Yoshida's); but if you look in the grocery store, you should find
a variety of sauces and brands. Liquid Smoke is also a favorite
to add, it gives a smoke cure flavor. Substitute it for the
Worchestersire. Sauce if you like a strong smoke; or sub for the
soy if you like a mild smoke.

It is interesting to do the Teriyaki with a row of Pineapples
dehydrating underneath after the meat has been on a bit and is
"dripped out". Tends to bring out the flavor, and adds additional
"stuff" to your stores if you are combining jars for long run
disaster preparedness.


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