SC - Re: Sweet jerky recipe

[Linda Peterson]

On Wed, 15 Jul 1998, John Henschen wrote:
> 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

I think the drying is the crucial part, though this may work better here
in New Mexico than say, in Seattle.( We're complaining bitterly because
the humidity is up in the 20% range.) Enough salt to make a difference
would preclude eating a product without extensive preparation. Mirhaxa
  mirhaxa at swcp.com


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