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From: lyons@ittral.UUCP (Charles Lyons)
Newsgroups: net.cooks
Subject: Beef Jerky
Message-ID: <432@ittral.UUCP>
Date: Tue, 17-Jul-84 13:59:35 EDT
Article-I.D.: ittral.432
Posted: Tue Jul 17 13:59:35 1984
Date-Received: Wed, 18-Jul-84 06:44:20 EDT
Lines: 73


	Here's a recipie for making beef jerky relatively quickly.  Hope you 
        enjoy it as much as I have.



                                  BEEF JERKY
                                 ____________


                                  INGREDIENTS

                            2 lbs. Breakfast Steak
                            Brine Solution


                                   PROCEDURE

            Place the steak in a glass baking dish and fill  with  brine
            solution.   Marinate  the steak in the brine solution for 24
            hours in the refrigerator.

            Rinse the excess brine off the steak.

            Cut the steak into 1 inch strips.  Slow dry the meat in  the
            oven  @ 150 degress for 2-4 hours (depending on thickness of
            steak).  Place the meat on a broiler rack and finish  curing
            in the refrigerator for 1 week.


            *** OPTIONAL ***  

            Before  drying  the meat in  the  oven, smoke the meat in  a
            grill for  about  10 minutes.


            ************************************************************


                                   BRINE SOLUTION
                                   ______________


                                    INGREDIENTS

                  4 Cups Water                1 Tbs. Sugar
                  1 Tbs. Black Pepper         1/2 tsp. Celery Seed
                  1/2 tsp. Garlic Powder      1/2 tsp. Sage
                  1 1/2 tsp. Pickling Spice   1/2 tsp. Season All
                  1 Slice Onion               1/2 Cup Salt


                                     PROCEDURE

            Place all ingredients in a saucepan and bring  the  solution
            to  a  rolling  boil.   Cover and simmer the solution for 10
            minutes.


	_________________________________________________________________


	P.S.  Breakfast steaks don't have to be used, round steak works
	      well and so does a beef roast.  Just slice the meat about
	      1/4 inch thick.

	P.P.S. If anyone is interested, I've also got the recipies for
		traditional methods of making jerky, pemmican, smolked
		salmon, and country ham.

						enjoy,
					
					Charles Lyons, ITT Raliegh