---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Florene's Beef Jerky
 Categories: Meats, Appetizers , Jeff's
      Yield: 3 servings
 
      3 lb Cheap meat
   9/16 c  Soy Sauce (Light)
      1 c  Worcestershire Sauce
      2 tb Liquid Smoke
   9/16 ts Garlic Powder
      1 ts Bon Appetite
      4 x  Grinds of Pepper
 
  partially freeze meat, then slice diagonally about 1/8" thick. Mix marinate
  in bowl and place meat in bowl for 1 or 2 nights. Then dry on racks in
  oven set at 160 F for 6 to 8 hours turning every 2 hrs. This will keep for
  two weeks without refrigeration.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Jerky a la Willie
 Categories: Beef, Snacks
      Yield: 1 servings
 
    1/2 c  Lo salt soy sauce
  1 1/4 ts Onion powder
    1/3 c  Worcestershire Sauce
  1 1/4 ts Garlic powder
  2 1/3 ts Pepper
      2 tb Brown sugar
      1 lb Lean beef
           Liquid mesquite smoke *
 
  * use in place of smoker.
  
  Mix all ingredients except beef to make marinade.  Cut thinly sliced beef
  into 1/2 inch strips and marinate for 8 to 12 hours. 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 beef 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 put a couple of layers of
  paper towels in the pan to collect the drippings and save cleaning problems
  later on.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: THEADA'S BEEF JERKY
 Categories: Beef
      Yield: 1 servings
 
      2 qt Water
      2 c  Salt
      1 c  Vinegar
      2 tb Pepper
 
  Cut meat in " strips (or as thin as possible).  Remove all fat.  Boil
  approximately 6 minutes.  Roll moisture from meat.  Put on cookie sheet in
  middle of oven for 1 to 2 hours at 200.  Leave oven door cracked to let
  moisture out.  Coat with Liquid Smoke and A-1 Sauce.  Store in airtight
  jar.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jeff's Beef Jerky
 Categories: Meats, Appetizers, Jeff's
      Yield: 8 servings
 
      8 lb Brisket on sale
  1 1/2 c  Soy Sauce (Light)
  2 2/3 c  Worcestershire Sauce
  5 1/3 tb Liquid Smoke
  1 1/2 ts Garlic Powder
  2 2/3 ts Bon Appetite
      8 tb Brown sugar
      4 x  Grinds of Pepper
 
  Partially freeze meat, then slice across grain 1/2 inch thick and
  consistent width. Mix marinate in bowl and place meat in bowl for 1 or 2
  nights. Then smoke for 1 to 2 hours, finish drying on racks in oven set at
  160 F for 4 to 6 hours turning every 2 hrs. This will keep for two weeks
  without refrigeration.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1    Flank steak
      1    Clove garlic, minced
    1/2 c  Honey
      1    Pinch pepper
      4 tb Lemon juice
    1/2 c  Soy sauce
      1    Pinch salt
 
  Put steak in freezer for about half an hour, just until firm.  Slice steak
  across grain, about 1/4-inch thick.  Combine remaining ingredients and
  marinate steak strips in this for at least 2 hours. Place slices on rack in
  pan and dry in oven at 150 degrees, 12 hours.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Jerky #7
 Categories: Beef, Spice mix
      Yield: 1 servings
 
      3 lb Flank steak - or London
           -broil
           -MARINADE:
    1/2 c  Light soy sauce
  4 1/2 tb Honey
  4 1/2 tb Dry Sherry
      6    Large garlic cloves -
           -minced
  1 1/2 tb Ginger - fresh, minced
  1 1/2 tb Sesame oil
  1 1/2 tb Red pepper - crushed
      2 tb Freshly ground white pepper
 
  Cut meat in half lengthwise and slice diagonally crosswise into paper-thin
  strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan.
  Combine marinade ingredients and rub thoroughly into meat. Arrange meat on
  racks and let dry at cool room temperature overnight (do not refrigerate).
  Preheat oven to 250F.  Line two large baking sheets with foil and set wire
  rack(s) on top of each.  Arrange meat on racks in single layer. Bake 30
  minutes. Reduce heat to 175F and continue drying meat another 40 minutes
  (meat should be lightly browned but not burned).  Let meat continue to dry
  on racks at cool room temperature overnight before packing into jars. Dried
  meat can be brushed lightly with sesame oil for additional flavor and
  shine.
  
  From: Steve Herrick
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Jerky - Timpson
 Categories: Beef, Spice mix
      Yield: 1 servings
 
      5 lb Beef (roast)
    1/4 c  Soy sauce
      1 tb Worstershire sauce
      1 ts Garlic powder
      1 ts Onion powder
      1 ts Black pepper (cracked if pos
           Red pepper flakes; optional
      1 tb Liquid smoke
 
  Recipe by: timpson@acetek.cs.mci.com (Steven D. Timpson) I make Jerky by
  buying about 5+ lbs of beef.  Usually a roast. I then remove the fat. Place
  the strips of meat into marinade and let soak for about 24 hours. Remove
  from marinade and allow to air dry for at least one hour. If you have a
  meat smoker then omit the liquid smoke and smoke meat at a low temperature.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bob's Beef Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      4 tb Soy sauce
      4 tb Teriyaki sauce
      1 tb Corriander (cilantro)
    1/4 ts Pepper
      1 tb Ketchup
      4 tb Worcestershire sauce
    1/2 ts Liquid smoke
    1/4 ts Garlic powder
 
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Dry Cure Southwest Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
      1 ts Pepper
    1/2 ts Cayenne pepper
      3 tb Chili powder
      2 ts Cumin
      2    Cloves garlic minced
      2 lb Steak sliced thinly
 
  Combine ingredients and thoroughly mix together. This is a dry marinade so
  there is no liquid. Sprinkle the spice mixture on the meat slices and work
  into the grain with your fingers. Cover and marinate overnight. Place trays
  in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until
  dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat
  that appears with paper towels. *For a chewy texture, slice the meat with
  the grain, or across the grain for more tender jerky. Thats all! It may
  take a few trys to figure out exactly how long to dry the meat, but you're
  still eating while you're trying so it's not that bad. Well, good luck, I
  hope that you like it. And, sorry this note is so long.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiesta Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/4 ts Pepper
      1 tb Chili powder
      1 ts Onion powder
    1/4 ts Cumin, ground
      1 ts Garlic powder
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hawaiian Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
      1 ts Ginger, ground
      1 tb Brown sugar
    1/4 ts Pepper
    1/4 ts Cayenne pepper
      1 ea Garlic clove, crushed
    1/4 c  Pineapple juice
    1/4 c  Soy sauce
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot and Tangy Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/4 ts Pepper, cracked
    1/4 ts Cayenne pepper
      1 ts Onion powder
      2 ea Garlic, cloves, crushed
      2 tb A-1 sauce
      3 tb Worcestershire sauce
    1/2 ts Paprika
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jerky a la Willie Rev. 4.1
 Categories: Spice mix
      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.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jerky Seasoning (Curry)
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Cinnamon
  1 1/2 ts Curry Powder
    1/2 ts Garlic powder
      1 ts Ground Ginger
    1/8 ts Ground Cumin
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jerky Seasoning (Frontier)
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/4 ts Pepper
      2 tb Worcestershire sauce
      2 tb Liquid smoke
      1 ts Garlic powder
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Jerky Seasoning (Great Jerky)
 Categories: Spice mix
      Yield: 1 servings
 
    3/4 ts Salt
    1/4 ts Cracked pepper
      1 tb Brown Sugar
      1 tb Soy Sauce
      1 ea Garlic, clove, crushed
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Korean Jerky
 Categories: Spice mix
      Yield: 1 servings
 
    1/2 ts Salt
    1/4 ts Pepper
      2 ts Sugar
      1 ts MSG (if desired)
      2 tb Sesame seeds
    1/4 c  Soy sauce
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lauries Jerky
 Categories: Spice mix
      Yield: 1 servings
 
    1/3 c  Liquid smoke
    1/3 c  Soy sauce
      4 tb Worcestershire sauce
    1/2 ts Pepper ( i use 1/4 tsp peppe
    1/2 ts Garlic salt
      1 ts Accent
 
  Recipe by: tenclayl@ins.infonet.net Pour over sliced beef(1 lb.). Marinate
  at least 2 hours.  Drain and then dehydrate.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Middle Eastern Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/8 ts Pepper
  1 1/2 ts Corriander (cilantro)
    1/4 ts Ginger, ground
    1/4 ts Tumeric
    1/8 ts Cumin, ground
    1/4 ts Chili powder
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mild Mexican Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/4 ts Pepper
      1 ts Chili powder
    1/2 ts Garlic powder
    1/2 ts Oregano, crushed
      1 ts Paprika
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Teriyaki Jerky
 Categories: Spice mix
      Yield: 1 servings
 
    1/2 ts Salt
    1/8 ts Pepper
      2 tb Brown Sugar
    1/4 c  Soy sauce
    1/2 ts Ginger, ground
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Western Barbecue Jerky
 Categories: Spice mix
      Yield: 1 servings
 
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Cayenne pepper
      1 ts Onion powder
    1/2 ts Garlic powder
      3 tb Brown sugar
    1/3 c  Red wine vinegar
    1/3 c  Ketchup
      1 lb Lean meat
      1 ts Dry mustard
 
  Recipe by: "John J. Maasen III" <jmaasen@netcom.com>
    Slice meat into long strips 3/16 to 1/4 inch thick.  Uniform slices will
  
    In a small bowl, combine all ingredients except meat.  Stir to mix well.
  
    Place the meat strips on drying racks.  Do not overlap the strips to ensu
  
    Test jerky for dryness by cooling a piece.  When cool it should crack whe
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese Beef Jerky
 Categories: Beef, Appetizers
      Yield: 36 servings
 
      3 lb Flank steak or London Broil
    1/2 c  Light Soya Sauce
  4 1/2 c  Dry Sherry
      6 ea Garlic cloves, minced
  1 1/2 tb Ginger, fresh, minced
  1 1/2 tb Red pepper, crushed
  1 1/2 tb Sesame oil
      1 ds Pepper
 
  Cut meat in half, lengthwise and slice diagonally crosswise into paper thin
  strips 1 1/2" to 2" wide and 4" long.  Transfer to a shallow pan. Combine
  marinade ingredients and rub thoroughly into meat.  Arrange meat on racks
  and let dry at cool room temperature overnight (do not refrigerate).
  
  Preheat oven to 250 degrees.  Line two large baking sheets with foil and
  set wire racks on top of each baking sheet.  Arrange meat on racks in
  single layer.  Bake 30 minutes.
  
  Reduce heat to 175 degrees and continue to dry meat another 40 minutes.
  Meat should be lightly brown, but not burnt.  Let meat contrinue to dry on
  racks at cool room temperature overnight before packing into jars.
  
  Dried meat can be brushed lightly with sesame oil for additional flavor and
  shine.
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Deer Jerky Marinade
 Categories: Marinades
      Yield: 1 servings
 
      3 lb Deer meat, thinly sliced
    3/4 c  Wine, dry
    1/3 c  Lemon juice
    1/4 c  Onion, minced
    1/4 c  Brown sugar
      2 ts Liquid smoke
      1 ts Seasoned salt
    1/4 ts Pepper
      3 ea Bay leaves
 
  Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold
  part of the refrigerator. Turn meat several times. Remove meat, spreading
  out to bring to room temp. Place on greased racks in a smoker and smoke at
  a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly
  translucent and darkly red, near black. Store in plastic bags in
  refrigerator.
  
  Recipe date: 12/10/87
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinade for Beef Jerky
 Categories: Marinades
      Yield: 1 servings
 
      2 tb Soy sauce
    1/4 ts Salt
      2 dr Tabasco, or to taste
      1 ea Garlic clove, crushed
 
  Slice the beef as thin as you can across the grain.  Mix the marinade
  ingredients, put the meat in the mixture and refrigerate for at least 12
  hours, 2 days if possible.
  
  Pat the meat dry, and set it on the dryer rackes for 2-3 days.  Check by
  snapping a piece.
 
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