Recipe by Marty G.
He provided his samples at the 2007 Food Storage Seminar as well as 2009 Personal Storehouse Conference.
· 1 1/2 - 2 pounds of lean meat (beef, pork or venison)
· 1/4 cup soy sauce
· 1 tablespoon Worcestershire sauce
· 1/4 teaspoon each of black pepper and garlic powder
· 1/2 teaspoon onion powder
· 1 teaspoon hickory smoke-flavored salt
Recipe found @ www.uga.edu/nchfp/index.html and search for jerky
Note:
Anytime you can find a liquid form of a flavor the meat absorbs it better then a powder, but mixing the powders with the liquids before mixing with the meat will work fine in distributing the flavors evenly.
If other flavors are desired substitute the flavor with the Worcester sauce, 1 tablespoon of salt to every pound of meat also works for the cure.
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