SC - Re: Sweet jerky recipe

[John Henschen]

Now, I don't know much about making jerky... but... I thought all the salt
in jerky was to kill the wee-beasties in the meats, which was what preserved
the. Now... adding sugar, and it seems _only_ sugar to this recipe would
encourage bad things to happen. Wouldn't it? Drying it would help, I
suppose, but having been sick too many times from eating bad food, I don't
think you could pay me to eat it. Sure, it sounds tasty, but is it safe?
- -----Original Message-----
From: kat <kat at kagan.com>
To: 'cooks' <sca-cooks at Ansteorra.ORG>
Date: Wednesday, July 15, 1998 1:30 PM
Subject: Sweet jerky recipe (was Re: SC - Low sodium requirements)


>Korrin S. DaArdain writes:
>
>> I remember as a kid having some jerky that was cured with sugar
>> insted of salt.
>
>The best, the absolute ultimate top-of-the-line BEST jerky I've ever had in
my life was my dad's sweet venison jerky.
>
>Recipe?  Cut your venison thin.  Shake in some black pepper and a couple
handsful of dark brown sugar.  Mix with your hands till the sugar starts
pulling the juices from the meat.
>
>You can dry this in your "li'l smoker" like my dad did; but even in a
dehydrator it's excellent.
>
> - k
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