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Recipe Name: Dennis' Beef Jerky Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 10

3 Pound(s) Beef, extra lean *
1/2 Cup(s) Soy sauce
1/2 Cup(s) Worchestershire sauce
2 Teaspoon(s) Accent
2/3 Teaspoon(s) Garlic powder
2 Teaspoon(s) Onion powder
1 Teaspoon(s) Ground red pepper
2 Teaspoon(s) Seasoned salt
4 Teaspoon(s) Brown sugar
Use the leanest beef you can find. Good choices are: Bottom
round,London Broil, round steak, shoulder roast, rump roast. Can be
used withvenison, too. Cut beef on bias of grain in 3/16 to 1/4 inch
thick strips(have meat man do this for you). Remove all visable fat
before slicing.Fat will cause the jerky to go rancid faster during
storage. Mix allother ingredients together to make marinade. Submerge
meat intomarinade, covering completely. Marinade for 24 hours. Place
meat stripsdirectly on drying racks of food dehydrator with temperature
setting at150=F8. Dry for 20 to 24 hours. Store in air-tight jar or
container.Keep in refrigerator for longer storage.Original recipe came
from Lance Halle but modified by Dennis Thompson.Typed by Roberta
Thompson of The Outlaw BBS 502-358-3087Posted to MM-Recipes Digest by
"Chat Cat" <> on Nov28, 98

Nutrition (calculated from recipe ingredients)
Calories: 335
Calories From Fat: 214
Total Fat: 23.2g
Cholesterol: 93.9mg
Sodium: 980.9mg
Potassium: 419.8mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 2g
Protein: 26.2g

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