Path: utzoo!attcan!uunet!samsung!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: BOWLING@RIYAL.TSD.ARLUT.UTEXAS.EDU
Newsgroups: rec.food.recipes
Subject: REQUEST: Beef or Venison Jerky
Summary: original subject was REQUEST: Beef/Venison Jerky (The real thing)
Keywords: recipe request
Message-ID: <1990Oct24.144544.5657@mthvax.cs.miami.edu>
Date: 24 Oct 90 14:33:45 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.recipes
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I am looking for beef/venison jerky recipes.  I have seen some that use 
liquid smoke, and only take half a day or so, but I would like to know how
to make REAL jerky.  That means I also need to know what kind of utensils
I need (pots, smokers, charcoal grills, etc.)  I am not sure, but I think
the jerky recipes I am looking for do NOT cook the meat, only dry it.  The
jerky I have had seems to have a lot of pepper in it too.  

Please excuse me if this mail seems to ramble on, but I'm not really sure 
what I am looking for.  Also, if it makes any difference, I located in south
Texas, where it gets real hot during the summer, and only mildly cool in the
winter.  Humidity is relatively high here year round.  I say this because I 
think some of these recipes may involve "hanging the strips" of meat out in
a smoke house, drying rack or some other "outdoor" thing for a period of a
couple of days.  In any case I need to be able to make the jerky here.

Thanx in advance,

msb