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Honey Lemon Beef Jerky 1 ea Flank steak 1...

Honey Lemon Beef Jerky 1 ea Flank steak 1 ea Garlic clove, minced 1/2 c Honey 1 pn Pepper 4 tb Lemon juice 1/2 c Soy sauce 1 pn Salt Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Home Style Jerky 1 lb Beef; cut in strips 1/4 c Soy sauce 1 tb Worcestershire sauce 1/4 ts Hickory salt 1/2 ts Onion salt 1/2 ts Garlic powder 1 ts Black pepper 1 ds Hot sauce Combine all the ingredients and marinate in the fridge for at least 8 hours, mixing occasionally. Then, skewer the marinated strips on bamboo skewers (or toothpicks) and hang the strips in the oven with a pan below to catch the drippings. Set the oven on its lowest setting (100-150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours.

Hawaiian Style Jerky 2 lb Flank steak 3/4 c Soy sauce 2 tb Hawaiian salt 1 1/2 tb Sugar 1 Clove garlic; minced 1 Piece ginger; crushed 1 Red chili pepper; crushed (optional) Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.

Hamburger Jerky 1 lb Very lean ground beef 1 tb Worcestershire sauce 1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute an equal amount of seasoned salt 1 D cayenne Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well. Cut a piece of plastic wrap the size of your drying tray. Put seasoned ground beef on plastic wrap and, using a moistened rolling pin, roll ground beef to 1/8" thick, spreading meat over entire area of tray. A jerky press can be used instead: Follow manufacturer's directions. Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips before storing. Package airtight and store in refrigerator or freezer if possible. Use within 6 months.

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