Ä [136] Fidonet: WILDRNSS (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ WILDRNSS Ä
 Msg  : 100 of 100 - 97                                                         
 From : Brian Murrey                        1:231/30        Mon 04 Jul 94 09:58 
 To   : Patrick De Gagne                                                        
 Subj : New product                                                             
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In a message to Tom Gray <06-30-94 00:05> Patrick De Gagne wrote:

>  > I found out last night that ZipLoc's don't seal as well as I
> thought. I
>  > lost 4 days worth of suppers to my stupid hound! Rats....
>
> Ahhh, so you found out the hard way too eh? :)
>
> I have a cat and she just looooves to tear Ziplocks my bags of
> dehidrated chicken of Beef... problem is I have to lock my food away
> because putting in up on a table isn't good enough... darn cats can
> jump and climb!

    How to keep your cat from eating your food - By Brian Murrey

    Make some beef jerky, just a couple of strips, and bag it.  Let the
    cat get it.  It won't do it anymore.

    Secret Cat/Dog Jerkey Recipe

    3-4 slices of lean beef strips
    Cayenne Pepper
    Louisiana Red Sauce (from New Iberia of course)
    Crushed Habanero Peppers (one will do)
    Crushed Black Pepper

    Take the pepper mixture and add about 2 tsp vinegar and 1/4 cup hot
    water.  Let this stand for about 12 hours so it can combine talents.

    Drop in the beef strips and let it set for about an hour.  Then while
    wearing rubber gloves (no kidding...the habanero oil can irritate your
    skin and I don't have to explain what happens if you scratch yourself
    or rub your eye with habanero on your hands...ouchie wah wah) take the
    meat out of the mix and place it on your dehydrator tray.  Spoon a
    little of the mix onto each piece of meat.  Let it dry.  Then bag it
    and leave it out for the pesty pets.  They'll only do it once, if they
    have any sense at all.

    BTW, I make this jerky for myself, sans habanero.  Instead I add some
    pineapple juice, worchester sauce, and a dab of horseradish to the
    soaking sauce. It's GOOD.

    My theory on cats liking jerky is that most jerky has been soaked in
    worchestershire sauce, this contains anchovies. Need I say more?

    Oh yeah, after your loved pet attacks the jerky and retreats, have a
    bowl of COLD MILK  (NOT WATER!!!) ready for him.


--- QuickBBS 2.76a Ovr
 * Origin: ==SSBBS== (1:231/30)


====================================================================
                          MAKING JERKY
====================================================================
  Jerky can be made from venison,  elk or Buffalo,  but is gener
ally made from beef.  A good lean round steak or flank steak will 
work great.  Cut the meat in long thin strips against the  grain. 
If  there's  any fat or gristle,  remove it and  throw  it  away.  
Cowboys used to sprinkle the meat with salt and pepper,  a  small 
amount of chili powder, and then simply hang it on wire lines  in 
the sun to dry. 
 For  more flavorful jerky,  marinate the meat in a  solution  of 
two  tablespoons  of soy sauce,  two drops of  Tabasco  sauce  or 
cayenne pepper to taste, 1/4 teaspoon of salt,  ground pepper and 
one fresh clove of garlic,  minced.  Place meat and marinade in a 
Ziploc plastic bag in the refrigerator overnight. Then drain  the 
meat and place on the oven racks to dry.  The oven should be  set 
at 140 degrees with the oven door partially open.  Dry for  about 
six  to  eight hours or until the meat turns  dark  and  brittle.  
Other  marinade ingredients that add a unique taste to  the  meat 
are red wine,  red wine vinegar,  Worchestershire sauce,   minced 
onion,  a pinch of thyme,  oregano and marjoram. 
====================================================================
                ANOTHER RECIPE FOR BEEF JERKY
====================================================================
1 flank steak or roast                  4 T lemon juice
1 clove garlic, minced                  1/2 c soy sauce
1/2 c honey                             1 pinch salt
1 pinch pepper

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.
=====================================================================
                              JERKY
=====================================================================
1 c Worcestershire sauce                 1/2 T Salt
1 c Soy sauce                            1/2 T Pepper
1 T White sugar                          1/2 T Onion Powder
1 clove minced garlic                    1 flank steak or roast

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 
    6 to 12 hours depending on spiceyness desired.  
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Alternate:  Dry in dehydrator 12 hours.
Variation:
Use Venison...double all the 1/2 T quantities above and soak for up
to 16 hours.
=====================================================================
                            Venison Jerky
===================================================================== 
1/4 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried garlic powder
1/2 teaspoon ground pepper
1 to 2 pounds raw lean venison strips
 
     Partially freeze meat so it can be cut easily into 1/4
inch strips. Dump remaining ingredients in bowl or big cake
pan and mix well. Marinate meat in mixture covered in
refrigerator for at least a day, turning now and then to coat
meat evenly. Shake excess moisture from marinated strips.
     If oven is clean and you want to keep it that way, line
bottom with aluminum foil to catch drippings. Lay strips of
meat over cake racks or directly on oven racks. Or, to
accommodate more meat, use those spiked metal hooks used to
hang curtains, spear a strand of meat on each hook and hang
down from regular oven racks. (The more air that circulates
around meat strips, the better.) Cook for 5 to 6 hours in 175
degree oven.
     Remove from oven, blot with paper towels and when cool,
store in refrigerator in old mayonnaise jars, with the tops
on, or in sealed plastic bags. It will last for a day or more
without refrigeration.
     Most any barbecue marinades can be used for jerky as
long as they contain no oil. For stronger flavors, add more
seasonings and increase marinating time.
     Vinegar when added to marinade, will soften the wild
taste of game meats.
     Lean meats are best for jerky.
=======================================================================

---------- Recipe via Meal-Master (tm) v7.04

      Title: Sugar Cured Venison Jerky
 Categories: Venison, Jerky
   Servings:  1

      5 lb Venison roast                       1 oz Liquid smoke
  1 1/2 c  Sugar                               2 ts Garlic
      1 ts Brown sugar                         3 ts Seasoning salt
     15 ts Salt                                1 ts Black pepper

  Serves several people.

  Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
  in large mixing bowl and add sugar a little at a time.  Be sure to mix
  well.  Mix brown sugar and all other spices and mix all together.  Put in
  refrigerator approximately 6 to 8 hours.  Take out and put in oven on
  racks, lightly pepper.  Cook at a maximum of 150F until completely dry,
  approximately 8 hours.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Venison Jerky
 Categories: Venison, Jerky
   Servings:  1

      5 lb Venison, boned                    1/2 c  Light corn syrup
      3 ts Tender Quick                      1/2 ts Garlic salt or powder
      2 ts Black pepper                      1/2 ts Onion salt or powder
      1 ts Liquid smoke                        2    Pinches tarragon
    1/2 c  Spicy brown mustard                 1 ts Worcestershire sauce

  Cut venison into fairly thick slices.  Mix remaining ingredients.  Lay
  strips of venison on broiler pans.  Coat with sauce, salt and pepper to
  taste.  Flip, coat with sauce, pepper and salt again to taste.  Bake
  approximately 6 hours at 150F.  Flip and continue to bake another 4 hours.
  Allow to cool, then place in covered container or plastic bags.  Flavor
  will "peak" in a day or two.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Deer Jerky
 Categories: Venison, Jerky
   Servings:  1

      4 lb Venison                           1/2 ts Italian seasoning
      4 tb Onion powder                        1 c  Worcestershire sauce
  1 1/2 ts Black pepper                        1 c  Soy sauce
  1 1/2 ts Garlic powder                       1 ts Texas Pete
      2    Pinches salt

  Serves many people.

  Cut venison into 1/3-inch strips or less, cutting with the grain.  Combine
  rest of ingredients.  Place meat in pan or dish and pour marinade over
  meat.  Let stand 24 hours in refrigerator.  Remove from refrigerator and
  place foil in bottom of oven to catch drippings.  Insert toothpicks through
  one end of strip of meat and hang from over rack.  Rack should be at
  highest setting.  Bake at 150F for 4 hours or until dried to taste.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Smoked Spicy Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1

      4 lb Venison roast                     1/2 ts Onion powder
    1/2 c  Brown sugar                       1/2 ts Pepper
    1/4 c  Salt                              1/2 ts Garlic powder
      1 c  Water                             1/2 ts Tobasco sauce
      1 c  Red wine

  Serves many people.

  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 panfuls of hickory or cherry wood chips to add to flavor.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Smoked Oriental Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1

      4 lb Venison roast                       2 oz Bourbon or brandy
    1/4 c  Salt                              1/2 ts Onion powder
    1/4 c  Brown sugar                       1/2 ts Garlic powder
      2 c  Water                               1 ts Grated ginger
      1 c  Apple cider/or cider vinegar        1 ts Grated orange peel
    1/2 c  Soy sauce                           6    White cloves (optional)

  Serves many people.

  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 panfuls of hickory or cherry wood chips to add flavor.

-----


     Title: Beef Jerky #1
Categories: Beef, Appetizers, Snacks
  Servings: 30
 
  1 1/2 lb Flank steak                    
 
  Select a 1/2 inch think flank or top round steak. trim away all fat then
  partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
  wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
  soy or teriyaki sauce to cover meat. If desired onion or garlic powder or
  Worcestershire sauce may be added. Toss to coat each piece. Cover and
  refrigerate several hours or over night. Lift meat from marinade, drain
  will then air dry for a couple of hours. Arrange meat strips in single
  layer on fine wire screen or cake cooling rack. Place in low temp. oven
  (175 to 200 degrees) or slowly smoke-cook in smoker until meat is
  completely dried. Store in air-tight container. Serve as a snack or
  appetizer.
 
Ä [187] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 51 of 51 - 50                       Rcv                                 
 From : Karen Brown                         9:92/0          Sat 24 Sep 94 08:43 
 To   : John Mudge                                                              
 Subj : Books on Food Storage                                                   
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 JM> That sounds suspiciously like:
 JM>
 JM> ====================================================================
 JM> ANOTHER RECIPE FOR BEEF JERKY
 JM> ====================================================================
 JM> 1 flank steak or roast                  4 T lemon juice
 JM> 1 clove garlic, minced                  1/2 c soy sauce
 JM> 1/2 c honey                             1 pinch salt
 JM> 1 pinch pepper
 JM>
 JM> Put steak in freezer for about half an hour, just until firm.
 JM> Slice steak across grain, about 1/4-inch thick.
 JM> Combine remaining ingredients and marinate steak strips in this for
 JM> at least 2 hours.
 JM> Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
 JM> =====================================================================
 JM>
 JM> Is that the right one?  If so, I will rename it..."Karen says it is
 JM> disappearing jerky"....
 JM> It is even better with venison!

 Yep! That's the one.  I changed the recipe a little, I guess.
 1/2 cup soy sauce
 1/2 cup honey
 1 clove garlic
 pinch of salt
 1/2 tsp black pepper

 I increased the pepper and left out the lemon.  This creates a
 stronger flavor and a little spicier too.  I use either London
 broil or  I get the local supermarket to slice up a center-cut
 rump roast.

 I just cooked up a batch with the recipe with lemon in it.  Its a
 little milder than my other batches, but it too is disappearing. :-)

... MONEY TALKS ...   but all mine ever says is GOODBYE!
--- Blue Wave/Max v2.12 [NR]
 * Origin: FLOTOM * Austin, Tx * (512)282-3941 * H16/V34 (9:92/0)


------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Deer Jerky McDermott
Categories: Wildgame Venison
  Servings:  1

      1 x  deer, sliced 1/8" thick
      2 T  hickory smoked salt
      1 T  garlic salt
      2 T  monosodium glutamate
      4 T  seasoned pepper
    2/3 c  soy sauce
    1/3 c  Worcester sauce smoked
      1 x  tabasco sauce to taste

  Sprinkle meat with dry mixture, both sides. Drape on oven racks without
  touching while oven heats to 200 degrees. Place in oven with door open 2-3
  inches. After one hour, baste with sauce, repeating every half-hour for
  the remaining two hours at 200 degrees. Now drop oven to 170 degrees and
  finish meat in 45 to 90 minutes.

-----------------------------------------------------------------------------
Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 8 of 10                                                                 
 From : Paul MacGregor                      9:2500/300      Wed 14 Dec 94 09:40 
 To   : All                                                                     
 Subj : beef jerky                                                              
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi yall,

    One of the fellas at work had complained that he didn't know what
to do with all the deer meat he had acquired from his hunting.  When I
presented him with a LONG printout of venison recipes, he came back with
this one for our collection.  He stated that it might be better if you
add beer to the marinade.


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Homemade Jerky
 Categories: Meats, Appetizers
      Yield: 2 pounds

      3 lb Beef or elk meat                  1/3 c  Liquid smoke hickory
    1/2 c  Coffee                                   -  seasoning
    3/4 c  Soy sauce

  Cut meat into 1/4-inch thick slices.  Place in a bowl with the coffee, soy
  sauce and hickory flavoring; marinate for 8 hours, turning frequently.
  Place meat on a cookie sheet and bake at 200øF for 6 to 8 hours, to the
  degree of hardness you prefer.

  ***  Katherine Larkin from Montana's Dana Ranch  ***

  (Countryside Magazine / Sept/Oct 92)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Spiced Pickled Pears
 Categories: Snacks, Appetizers, Relishes, Pickles
      Yield: 1 quart

      6 lg Pears, peeled & halved              1 t  Allspice
      3 c  Water                               2    Cinnamon sticks
  2 1/2 c  Light brown sugar                 1/2 t  Brown mustard seed
      1 c  White vinegar                     1/2 t  Yellow mustard seed
      1 t  Cloves                              1    Ginger, 1-inch thick slice

  In a large saucepan, bring water, sugar and vinegar to a boil over medium-
  high heat.  When sugar has dissolved, add spices and pear halves, reduce
  heat and simmer until pears are almost soft through -- about 25 to 45
  minutes, depending on ripeness and variety of pears.  Test for doneness by
  pricking thickest part with a sharp knife.  Remove pears and place in a
  sterilized 1-quart jar.  Bring pickling liquid to a boil, reduce by half,
  pour over pears and seal.

  (Countryside Magazine / Sept/Oct 92)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Pear Custard Tart
 Categories: Pies, Desserts, Fruits
      Yield: 8 servings

MMMMM--------------------------**  PASTRY  **-------------------------------
  1 1/2 c  Flour                           1 1/2    Sticks unsalted butter
    1/4 t  Salt                                2 T  Ice water
      2 T  Sugar

MMMMM--------------------------**  PEARS  **-------------------------------
      6 c  Water                               1    Vanilla bean
    3/4 c  Sugar                               2    Lemon zest, 1/2-inch wide
      2    Cinnamon sticks                          -  strips
      1 t  Whole black peppercorns             4 lg Bartlett pears

MMMMM-------------------------**  CUSTARD  **------------------------------
      2    Eggs                              1/2 t  Vanilla extract
    1/4 c  Heavy cream                         2 T  Sugar
      2 T  Flour

  **  Pastry  **
  Place flour, salt and sugar in a food processor and mix once.  Add butter
  and mix with short pulses until mixture forms coarse crumbs.  Slowly add
  water and mix with short pulses until pastry clumps together but doesn't
  form a ball.  Transfer dough onto waxed paper, press into a flat, 5-inch
  round, wrap tightly and refrigerate for at least an hour.

  Preheat oven to 400øF and butter a 10-inch tart pan with removable bottom.
  Roll out pastry and fit into tart pan, cover with foil and refrigerate for
  at least 2 hours.  Prick pastry all over with a fork, line it with foil
  and fill with baking weights, rice or dried beans.  Bake crust until edges
  are golden, about 20 minutes.  Remove foil and continue baking until
  pastry is golden all over, an additional 5 to 10 minutes, and remove from
  oven.

  **  Pears  **
  To prepare poaching liquid, whisk together water, sugar and spices in a
  saucepan.  Bring to a boil over medium-high heat.  Add pear halves and
  simmer until pears are nearly soft throughout -- about 25 minutes to an
  hour, depending on ripeness and variety of pears.  Test pears at 15-minute
  intervals; when poached, remove from liquid and cool on a plate.

  **  Tart  **
  To assemble tart, slice pears crosswise into 1/2-inch slices.  Place the
  blade of a knife lengthwise under the pear, and press gently on the pear
  until you have a pear half that is elongated.  Transfer pears to tart
  shell, placing them in a circle with stem ends facing center.

  **  Custard  **
  To make the custard, combine eggs, cream, flour, vanilla, and sugar in a
  food processor.  Pour custard over and around pears to within 1/4-inch of
  the top of the crust.  Bake in the center of a 350øF oven until custard is
  golden brown on top and set, about 25 minutes.  Remove tart from oven and
  cool for 5 minutes on a wire rack.  Remove the ring and cool tart
  completely.  Transfer tart, still on its metal base, to a serving platter.


  (Countryside Magazine / Sept/Oct 92)

MMMMM

Because of the mailers -- be sure to change all the "MMMMM" back to "-----"
before you try to import the recipes.

The other two recipes will provide a use for all those pears that are
laying around going bad....  :+}

          The WEE Scot
              Paul




... A man can eat well without dirtying his ears.

--- PPoint 1.88
 * Origin: The Scottish Connection (9:2500/300)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 70 of 102 - 69 + 71                                                     
 From : Lawrence Kellie                     9:2500/164      Fri 16 Jun 95 20:17 
 To   : All                                                                     
 Subj : Trail Food?                                                             
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Jerky a la Willie
 Categories: Snacks
      Yield: 1 servings

    1/2 c  Lo salt soy sauce
  1 1/4 ts Onion powder
    1/3 c  Worcestershire Sauce
  1 1/4 ts Garlic powder
  2 1/3 ts Pepper
      2 tb Brown sugar
      1 lb Lean beef
           Liquid mesquite smoke *

  * use in place of smoker.

  Mix all ingredients except beef to make marinade.  Cut thinly sliced
  beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using
  mesquite chips for about three hours and then finish drying in oven.
  If doing whole operation in oven use liquid smoke and hang strips of
  beef on highest rack and put shallow pan underneath to catch
  drippings. Turn oven on and set to lowest possible setting and leave
  for 6 to 8 hours until thoroughly dried. A couple of hints that I
  picked up from one of the cooking echos. Use toothpicks or wooden
  skewers to hang meat by, and put a couple of layers of paper towels
  in the pan to collect the drippings and save cleaning problems later
  on.

  Recipe courtesy of:  Bill Dinning, 16 Feb 93  04:09:00

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 72 of 102 + 73                                                          
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Jerky
 Categories: Vegetarian
      Yield: 6 servings

    1/2 c  Soy sauce
      3 tb To 4 tb liquid smoke
    1/8 c  Water
      1 tb Onion powder
      1 ts Garlic powder; or
      1    Clove garlic; crushed
      1 tb Fresh ground black pepper
      1 ts Honey
      1 lb Firm or extra firm tofu

  Cut and drain the tofu.  I usually take a 1 lb cube, cut it in
  half,and then slice it into strips on its short side.  Strips should
  be about 4-5 mm in thickness.  They may look big, but they'll shrink
  to about half their size.

  Mix all the marinade ingredients together well. Put the tofu in a
  single layer in a shallow baking pan or cookie sheet and pour the
  marinade over it.  Let soak for several hours or overnight.

  Drain excess liquid (and reuse!) and dry tofu in food dehydrator or
  warm (200 F) oven.  This will take probably 4-8 hours, depending on
  weather. If you live in a sunny, dry climate (Colorado in the
  summer), you can sun dry it, it'll take all day.

  If you dry indoors in the winter, your house gets filled with a
  wonderful smoky smell. If you're drying in the oven, you'll need to
  flip the tofu over hourly so it dries evenly. The stuff is delicious
  and keeps indefinitely.  Dry the stuff until it's very chewy, but not
  crispy.

  Be creative: Use low-sodium soy if you want less salt (it is rather
  salty) Use tabasco or ground cayenne if you want it hot. Chili powder
  makes chili jerky. Oregano and basil makes pizza jerky. From:
  richichi@lamar.ColoState.EDU (Mike Richichi)

  Posted 03-06-94 by DORIE VILLARREAL on F-HomeCook

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and PlanoNet Lowfat & Luscious echoes

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 73 of 102 - 72 + 74                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Jerky
 Categories: Appetizers, Beef
      Yield: 12 servings

      1 lb Very lean beef (chuck or
           -round)
    1/4 c  Worcestershire sauce
    1/4 c  Soy sauce
      1 tb Tomato paste
      1 tb Vinegar
      1 ts Sugar
    1/4 ts Dried onion
      1 ts Salt
    1/4 ts Garlic powder

  Servings:  12

  Trim all visible fat from the meat and freeze until firm and solid
  enough to slice into thin strips. Cut across the grain and make sure
  that the slices are as thin as you can make them, about 1/8 inch
  thick. Cut slices into 1-inch- wide strips. Arrange strips in a
  shallow baking pan.

  Combine remaining ingredients and pour liquid over strips. Refrigerate
  overnight or for at least 8 hours.

  Preheat oven to 140 degrees. Remove meat from the marinade and place
  the strips on a cake rack over a cookie sheet in the oven. Dry until
  strips will splinter on the edges--from 18-24 hours. Cool completely
  before wrapping lightly with plastic wrap. Jerky will keep in a
  closely covered container for 2 4 weeks.

  OR...use your dehydrator according to manufacturer's recommendations.

  Yield:  32 oz.

  Cost of Ingredients:  $2.98 Comparable purchased product: Slim Jim,
  1.42 oz, $.79 ($17.80) Savings: $14.81

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 74 of 102 - 73 + 75                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Texas-Style Jerky
 Categories: Meats
      Yield: 4 servings

      1 lb Beef or Venison Round Steak
      4 ts Salt
      1 ts Pepper
      1 ts Chili powder
      1 ts Garlic powder
      1 ts Onion powder
    1/4 ts Cayenne
    1/2 c  Water
      3 x  Liquid Smoke (Optional)

  Trim meat carefully, removing all fat or connective tissue, and place
  in the freezer till partially frozen (about 1 hour).  While meat is
  in freezer combine salt, pepper, chili powder, garlic powder, onion
  powder, and cayenne in bowl.  pour in water, stirring well to blend.
  When meat is firm, cut across the grain, slanting slices 1/8" to 3/8"
  thick Place the slices in the marinade for several hours, or until
  the next day. place on smoker rack and smoke/dry till proper
  consistancy is obtained. Alternatly, meat may be sun-dryed, or placed
  in an oven at 150 to 200 degrees, keeping the door slightly open.  If
  one of these methods is used, add 3 dashes of liquid smoke to the
  marinade.

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 75 of 102 - 74 + 76                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Venison Jerky
 Categories: Meats
      Yield: 4 servings

      3 lb Lean Venison
      1 tb Salt
      1 ts Onion Powder
      1 ts Garlic Powder
  1 1/2 ts Pepper
    1/3 c  Worcestershire sauce
    1/4 c  Soy Sauce

  Cut the venison into strips 1/4 to 3/8" thick.  Mix other ingredients
  together, and marinate meat strips in it over night, in the
  refrigerator. Drain and pat dry with towel.  Place in smoker until
  proper consistancy is reached.  Use only two or three pans of chips.
  Store in covered jar, or in plastic bags.

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 76 of 102 - 75 + 77                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sweet and Spicy Jerky
 Categories: Meats
      Yield: 2 servings

      2 lb Round, or Venison Steaks
    3/4 c  Sugar
    1/4 c  Salt
      1 tb Pepper
      1 tb Soysauce
      3 tb Hoisin Sauce (See Narrative)

       Hoisin sauce is found in Chinese food section of food stores.
  **********************************************************************
  ****

  Slice the meat into thin slices as for other jerky receipes.  Using
  the blunt edge of a cup or similar object "pound" out the meat
  without tearing it.  Sprinkle with pepper.  Roll in 3 parts sugar to
  1 part salt. Cover and refrigerate for 24hrs. Add the soy and Hoisin
  sauce (and other spices if desired) to the juice in the dish.  Stir
  to mix the meat with the marinade. Refridgerate another 24 hours.
   Dry as for other jerky.

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 77 of 102 - 76 + 78                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Oven Jerky #1
 Categories: Meats
      Yield: 6 servings

      2 lb Lean Flank or Brisket
    1/2 c  Soy Sauce
    1/4 ts Garlic Salt
    1/4 ts Black Pepper
      1 x  Allspice *
      1 x  Cinnamon *

  * Optional, definitely worth trying
  ~---------------------------------------------------------------------
  ---

  Cut meat across grain into 1/4 inch thick strips.  Coat well with soy,
  salt, and pepper mixture. Bake at 150 degrees for 12 hours. Jerky is
  done when it is black on the outside, and when bent, it will crack
  but not break.  Store in airtight jar.

  From "The Wild Gourmet"

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 78 of 102 - 77 + 79                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Oven Jerky #2
 Categories: Meats
      Yield: 6 servings

      1 ea Flank Steak
      1 ea Clove
    1/2 c  Honey
      1 x  Pepper
      4 tb Lemon Juice
    1/2 c  Soy Sauce
      1 x  Salt

  Put steak in freezer for 1/2 hr, until just firm.  Slice across the
  grain into 1/4" thick strips.  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 for 12 hours, or until
  when bent, it will crack, but not break

  From "The Wild Gourmet"

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 79 of 102 - 78 + 80                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Microwave Jerky
 Categories: Meats
      Yield: 3 servings

    1/2 lb Trimmed venison *
    1/4 ts Salt
    1/3 ts Garlic Powder
      1 ts Accent
    1/4 ts Black Pepper
    1/4 c  Worcestershire Sauce
    1/4 c  Soy Sauce
    1/4 c  Water
      6 ea Drops Liquid Smoke

  Cut meat into 1/8" thick strips, which is easier if it is slightly
  frozen.
   combine ingredients, and place with meat in refrigerator overnight to
  marinate.  Then place the meat strips in a microwave roasting rack.
  set the microwave on high for 4 to 6 minutes.  after 4 minutes add
  time in 30 second increments.  The idea is to have a dried jerky,
  which means a color change from brown to dark brown, and a
  consistency in the meat that has changed from supple to leathery in
  it's texture. That's it!

  From "The Complete Guide to Game Care & Cookery"

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 80 of 102 - 79 + 81                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Dan's Simple Jerky
 Categories: Meats
      Yield: 12 servings

    1/4 c  Salt
    3/4 c  Sugar
      1 qt Water

  Cut meat into strips 1/4" to 3/8" thick, cut crosswise with the grain.

  Mix ingredients in a NON-ALUMINUM bowl.  Immerse jerky meat in brine,
  making sure that it is completely covered.  Let brine overnight, or 8
  to 12 hours.

  After brining is complete, remove jerky meat, and rinse thourghly in
  cold water.  Allow to air dry.  you should note a glaze forming when
  drying is complete (you can put the meat on the smoking racks to dry).

  Load into smoker.  Use two or three pans of wood chips early in the
  smoking process.  Smoke until jerky will crack, but not break when it
  is bent.

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 81 of 102 - 80 + 82                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Jerky a la Willie
 Categories: Snacks
      Yield: 1 servings

    1/2 c  Lo salt soy sauce
  1 1/4 ts Onion powder
    1/3 c  Worcestershire Sauce
  1 1/4 ts Garlic powder
  2 1/3 ts Pepper
      2 tb Brown sugar
      1 lb Lean beef
           Liquid mesquite smoke *

  * use in place of smoker.

  Mix all ingredients except beef to make marinade.  Cut thinly sliced
  beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using
  mesquite chips for about three hours and then finish drying in oven.
  If doing whole operation in oven use liquid smoke and hang strips of
  beef on highest rack and put shallow pan underneath to catch
  drippings. Turn oven on and set to lowest possible setting and leave
  for 6 to 8 hours until thoroughly dried. A couple of hints that I
  picked up from one of the cooking echos. Use toothpicks or wooden
  skewers to hang meat by, and put a couple of layers of paper towels
  in the pan to collect the drippings and save cleaning problems later
  on.

  Recipe courtesy of:  Bill Dinning, 16 Feb 93  04:09:00

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

Ä [80] Survnet: SURV_FOOD (9:91/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SURV_FOOD Ä
 Msg  : 82 of 102 - 81 + 83                                                     
 From : Lawrence Kellie                     9:2500/164      Sat 17 Jun 95 09:42 
 To   : All                                                                     
 Subj : Jerky ta ya CR                                                          
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Jerky #1 (My Favorite)
 Categories:
      Yield: 1 servings

    1/2 c  Soy Sauce
    1/2 c  Worcestershire Sauce
      2 T  Ketchup
    1/2 t  Pepper (MORE FOR HOT)
    1/2 t  Garlic Powder
    1/2 t  Onion Salt
      1 lb Beef Roast

  Marinate 1 hour or overnight.  Bake in oven 150 to 170, overnight for
  10 - 12 hours. Recipe courtesy of: Michael Orchekowski, 08 Feb 93
  14:13:00

MMMMM

--- FMail 1.0g
 * Origin: Complements of Cala Creek Resort (9:2500/164)

