SC - Jerked Meat

[William Seibert]

M'lord,


Beef can be oven dried if you put it on a rack, rather than in a
pan.  However, there should be a pan under the rack in order to
catch drips before they splatter the oven.  The oven should be
set at about 150 degrees F, and the meat tested about every
hour.  When it cracks instead of bends, its done.  Of course, the
thinner the stuff is sliced, the quicker it dries.  One pound of
beef should result in about 4 ounces of dried beef.  Marinade
recipes follow.

Wine Marinade
½ cup red wine
1 tbsp red wine vinegar
1 tbsp olive oil
2 fresh cloves garlic, minced
2 tbsp minced onion
1 tbsp ground pepper
pinch of thyme
pinch of oregano
pinch of marjoram

Soak 2 lbs of thin sliced beef (cut against the grain) in salt
water for 30 minutes; drain and rinse.  Marinate in the above
mixture for 48 hours in a sealed container (refridgerated).
Drain, rack and dry.

The above marinade may also be used for chicken, but the chicken
must first be boiled off the bone in the marinade, then boned,
drained and dried.

Hope this works out for you.  The chicken looks like wood chips
when you're done with it, but makes an outstanding stew when
boiled for 5 minutes with chopped onion and green peppers, and a
little rice thrown in to thicken.

WAJDI

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