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chris castner 11-20-2006 10:45 AM

no brainer jerky
1 1/2 to 2 lbs flanksteak
2/3 cup worestershire sause
2/3 cup soy sause
1 tbsp honey
2 tsp freshly ground black pepper
2 tsp onion powder
1 tsp liquid smoke
1 tsp red-pepper flakes (2 makes it about right)
4 16x20x1 paper air conditoning filters
1 box fan
2 bungee cords

Freeze meat 4 hrs then cut meat along grain. Marinade 3 to 6 hrs. Place meat on 3 air filters leaving the forth one to top it off. Lay box fan flat and bungee air filters with meat to fan. Stand fan up-right and put on medium for six hours then rotate and run four more hours.
I put 'em on the fan at low before work and had great jerky when I got home.
Jerky keeps for three years if you can keep it that long. Do not put in plastic bag because it will rehydrate meat.

buckfever 02-06-2007 04:31 PM

being how this is not your temporary cooking style i had to try this. it turned out alright. im surprised it even worked that well at all but it did.

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