2 1/2 lb London broil; extra lean
1/2 c Soy sauce
1/2 c Worchestershire sauce
2 ts Accent
2/3 ts Garlic powder
2 ts Onion powder
1 ts Ground red pepper
2 ts Seasoned salt
4 ts Brown sugar
The original portable food. This recipe can be used with venison or
beef. 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 all other ingredients together to make marinade. Submerge meat
into marinade, covering completely. Marinade for 24 hours. Place meat
strips directly on drying racks of food dehydrator with temperature
setting at 150°F. 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.
