BEEF JERKY:Basic recipe use either 1 pound of very lean round or flank steak,venison,elk,bison,etc., with all fat removed the place the meat in the freezer,when the meat is semi frozen it is easier to cut into 3/8 to 1/4 inch strips.meat cut with the grain will be chewy while against the grain will be tender and break easier when dried.Marinate in a Sauce of: 4TBS soy sauce,4TBS Worcestershire,1 TBS ketchup,,1/4 tsp pepper(more pepper=hotter jerky we used crushed hot red pepper),1/4 tsp garlic powder,1/4 tsp onion salt,1/2 tsp salt mix the ingredients together then place the meat in a bowl for 1 hour then drain in a colander,place on dehydrator trays to dry oven rack turn the meat over once during the drying.This recipe is from a dehydrator instruction book.When we do jerky we get 5 or 10 pounds of meat,we make a larger batch of marinade & soak the meat strips overnite, drain it, then we put it in the dehydrator at 145 degees for 8 to10 hours or until finished.We've made venison & bison jerky adding crushed red pepper.For long term storage vacuum pack or store in freezer.BTW this is an excellent recipe after friends and acquaintences have tasted it they requested the recipe.Hunters & backpackers need to purchase a dehydrator,we hated the commercially prepared backpacking food so we bought a dehydrator in the early 1980's to make our own.I made my italian sauce w/o any oil turned it into fruit leathers,made my meatballs cooked them in the sauce and sliced & dried them,then we cooked pasta & dried it ,we also made our own dried chili & beans ,oven stew ,etc.Learned the hard way to take in powdered or freeze dried eggs,made a mistake taking in raw granola ate it fine but it came out rapidly,we bought Milk Man Powdered milk as it tastes better,just learned it no longer exists but I located another source Backpackers Pantry has dried whole milk made in colorado available at REI.
