SC - Jerked Meat

[catherine allison]

HI,
You might also want to try using Lapson Souchong tea in the marinade 
which has a real nice smokey flavour. The tea can also be tossed on the 
coals when grilling meats.

Alisyn of Greenbriar (Bjornsborg)
Cathy Allison

>From sca-cooks-owner at bastion.globeset.com Sun Jul 12 22:36:39 1998
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>Date: Sun, 12 Jul 1998 02:12:31 -0500
>Subject: Re: SC - Jerked Meat
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>Bogdan,
>
>
>Can you set your oven as low as 150*?  I've done it at 250*, but that's
>really too high.  I've got a convection oven, but you should be able to
>use a regular.  Maybe prop the door open a little and turn on the fan,
>draft obliquely across the door?  The basic: 1/3 part Kikkoman soy 
sauce,
>2/3 part water.  Get as fancy as you like:  a few drops of smoke 
flavor,
>lemon juice, crumbled dried herbs, or float fresh leaves in the 
marinade
>for a bit, mustard, pepper, ground cloves, etc.  Make a few batches and
>find what you like best.  I used to do mine paper thin, but this year 
am
>trying 1/4" slices.  Hide a few sandwich bags of it, because once your
>friends learn you make it....
>
>
>
>This is not documented: just hot weather survival food!  (That, and
>raspberry ices...)
>
>
>Regards,
>
>Allison
>
>allilyn at juno.com
>
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