"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Jerky Recipe

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This recipe for Beef Jerky, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanette Fleming
Added: Thursday, November 1, 2007


4 to 5 pound slab of London Broil beef, sliced 1/4 inch thick
1 bottle (12 oz.) worcestershire sauce
1 bottle (12 oz.) soy sauce
1 1/2 teaspoons cayenne pepper
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
4 tablespoons brown sugar
2 tablespoons liquid smoke
2 teaspoons salt

Put all the ingredients except meat in container with a tight fitting lid and shake well to mix. Pour over slices of London broil in large flat tupperware container with top. Be sure the slices are completely covered in order to soak up as much liquid as possible. Marinate 24 hours in the refrigerator.
Place in food dehydrator and follow instructions and times for your particular machine. Store in zip lock bags.




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