"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Meat for the Soul Recipe

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This recipe for Meat for the Soul, by , is from Cooking Green, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeff Seefeldt
Added: Thursday, April 9, 2009


1/2 c. Worcestershire sauce
1/2 c. soy sauce
1/2/ c. water
1 tsp. liquid smoke
1/2 tsp. tobasco
1 tsp. Mrs. Dash
1 tsp black pepper
1 tsp. Accent
1 tsp. celery salt
1 tsp. Creole seasoning
2 tsp. season salt
2 tsp. onion salt

Mix liquids together and solids together. Combine both mixtures. Marinate cut meat (approx. 2-4" X 1/2 ") 24 1/2 hours in a glass bowl in refrigerator. Toothpick through each piece and hang on oven rack. Heat at 150, 3 - 4 hours, with oven door slightly open. Or, use a dehydrator.




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