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Original Jerky

2 lbs. round steak (or other cut)

1 c. salt wire or cord

Cut meat into strips 1/2-inch thick by 1-inch wide. String onto a piece of wire or cord. Dip into boiling brine solution (1 c. salt to 1 gal. water) until meat loses its red color. Remove meat from water and let drip dry. Hang near a fire, but not so close as to cook the meat. May be air dried or sun dried, but this takes much longer (days or weeks) and the meat must be protected from insects during process.

Modern Jerky

2 lbs. round steak (or other cut)

1/2 c. Worcestershire sauce

1 tsp. salt

black pepper to taste

2 T. parsley flakes

1/4 tsp. garlic powder (optional)

Cut 2 lbs. of round steak or other meat 1-inch thick. Slice into strips 1/2-inch wide. Place in a dish or pan one layer deep. Mix together Worcestershire sauce, salt, pepper, parsley, and garlic. (Optional seasoning for the marinade may include chili powder, paprika, horseradish, onion salt/flakes, etc.) Pour marinade mixture over meat, cover, and place dish in refrigerator for 12 hours or so. Remove meat from marinade and place on wire rack on cookie sheet, being careful to separate each piece. Dry in oven at 175 degrees for one hour. Reduce temperature to 150 degrees and continue drying process until thoroughly dry, but still pliable. This may take from one to three hours, depending on type of meat and individual oven. When cool, store either in vacuum-sealed containers, or in brown paper sacks. 

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