Marinade for Jerky

Categories: None
Yield: 1 servings

1 c Soy sauce
1/2 Honey
2 ts Red pepper flakes
1 c Orange juice
2 tb Liquid smoke
1/4 c Red wine or cooking sherry;
-(optional)

I make turkey and beef jerky all the time. It's quite easy. Here's a recipe
for the marinade--I use the same for both turkey and beef.

mix everything together. Add your meat, and marinate overnight. Put your
meat on the dehydrator according to the instructions of your machine. Eight
hours later...Jerky!
Hint. When I use turkey, I use skinless turkey breast, cut thinly. The
thinner you cut your meat the quicker it will dry. When I make beef jerky,
I use a very lean roast. Cut off and remove any visible fat, it's what
turns the jerky rancid.

Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 21, 1999,

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