SC - Jerky Recipie

[melc2newton at juno.com]

On the other hand, this stuff is very good.
Beatrix

- --------- Begin forwarded message ----------
From: JennaSW at AOL.COM
To: CALONTIR at crcvms.unl.edu
Subject: Jerky Recipie
Date: Sat, 30 Jan 1999 12:05:55 -0500
Message-ID: <634f32b8.36b33bf3 at aol.com>

Delete if unwanted.  Chroniclers are welcome to print.  Please include
accreditation



Sex Red Wine Jerky -- The Calontir Army Standard
adapted by Jenna of Southwind from a recipie by Tamara Tysjachyvolosova

The following marinade treats 3-5# sliced meat:

1-1/2 cups (12oz) soy sauce -- I use low salt
1-1/2 cup Worcestershire sauce
1-1/2 cup water, beer, or red wine -- *I use port wine*
1 teaspoon garlic powder
1-1/2 teaspoons onion powder
1 teaspoon liquid smoke
2 heaping teaspoons crushed red pepper

For best results, mix the spices in the wine and steep a week or so
before
using.  Use the leanest cuts of meat you can afford -- I use rump roast
or eye
of round.  Trim off all the fat and ooky bits you can.  I get the meat
sliced
by my butcher.  If yours cannot do this, half-frozen meat is easier to
cut
thin.

Put the meat in the marinade, cover and refridgerate overnight.   Using
paper
towels or very clean cloth towels you don't mind staining, blot the
excess
liquid from the meat.  Lay the meat strips out on the racks of your
dehydrator
or oven, in a single layer with no overlaps.  Sprinkle with black pepper.

If using your oven, line the bottom with foil.  Set oven or dehydrator at
140deg F and check every 2 hours -- if you are not using an
air-circulating
dehydrator you will have to turn the jerky at that time.  Ovens take
longer --
it will take 6-12 hours.  The jerky is done when it turns very dark, oil
beads
up on cheaper cuts, and it has a leather flexibility that will disappear
when
it cools.  Gently the blot the oil beads and let cool before sealing into
a
jar or sturdy plastic bag.  Keep out of excessive heat and light,
refridgeration is not needed.  This is supposed to keep for 6 months but
no-
one has ever kept any around long enough to find out!

To make Lemonflepper Jerky, substitute 1-1/2 teaspoons of lemon pepper
for the
2t crushed red peppers, and use water instead of red wine.

If trying to make anything any spicier, beware of the effects of the
spices in
the air -- it can be highly irritating to eyes and lungs.  Veeeerrrryyy
spicy
fumes can kill small elderly animals.  (Ask me about The Shrimp Boil that
killed the mouse and the parakeet.)

Jenna

- --------- End forwarded message ----------

___________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com/getjuno.html
or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================