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See below ingredients and instructions of the recipe
---For 6 pounds meat--- 1 T Pepper, black
2 pk American Harvester 1 T Soy sauce, your choice
-pre-packaged mixed spices 2 ea Capfuls liquid smoke
-OR 3 lb Lean hamburger
A combo of 2 tbsp salt, 6 3 lb Lean rump, round, London
-tbsp assort spices, -broil, etc. meat, cubed
4 tbsp garlic salt, 1 tbsp And run through a meat
-black pepper -grinder
2 T Cajun Sunshine Hot Sauce
Choose any lean meat (I have used rump, London broil, clod). Clean
and cut out any fat, sinews, etc. that you can see.
Run through a meat grinder to grind into small pieces. Combine with
lean hamburger meat (22 to 30% lean if you can find it.) Add all
ingredients and mix very thoroughly.
If you have a jerky press, use that, if not, you may roll out on any
flat surface and cut into strips and lay on racks of dehydrator.
I use the 145 degree heat and dehydrate for 4 hours, then test. If not
dried to your liking, dry for another 1 to 2 hours and test again.
This recipe was made for approximately $2.50 a pound not including
spices. Where we shop, jerky sells for up to $1.99 for 1 to 1 1/2 oz.
Makes approximately 6 lb. of jerky
Originated by Jess Poling
Formatted for Compu-Chef v2.01 by Jess Poling Source: Jess Poling
Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
Submitted By JESS POLING On 12-29-94
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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