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Recipe by: yann-yves
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3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1/4 tsp. garlic salt
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
Mix in bowl. Stir well. Place meat slices in a layer pan. Spread on marinade. Refrigerate, stirring occasionally. Place on drying rack until leathery and dry. Store in airtight jar. Makes great elk or venison jerky.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

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