On Mon, 15 Aug 2005 14:02:17 -0500, Dave Bugg > wrote:

>> Put a piece of meat on a rack in the Sonoran desert. Put an identical
>> piece of meat (sheltered) on a rack in an Amazon Rain forest - which
>> will turn to Jerky?
> Both. Time is the factor, along with air movement. Of course the Sonoran
> desert will produce the best and quickest jerky

Proof below:

Sonoran-Style Marinated Pork

This unusual recipe is half jerky and half grilled pork. Don't worry about
exposing the meat to the air; the vinegar is a high-acid preservative.

10 Chiltepins (or more to taste), seeds removed and saved
10 dried red New Mexican chiles, stems removed, seeds removed and saved
3 large cloves garlic
1 teaspoon Mexican oregano
1 teaspoon salt
1/2 cup cider vinegar
1/2 cup water
1 small cabbage, chopped
Juice of 4 limes
4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin
(for easier slicing, freeze the pork slightly, then slice)
Corn or flour tortillas

Boil the New Mexican chiles until they are soft. Add all the other
ingredients except the pork, chile seeds, and tortillas and puree in a
blender to make the marinade.
Add the seeds to the chile marinade and marinate the pork in the mixture
for an 1 hour. Hang the strips of meat over a clothesline in the sun and
arrange cheesecloth around them to keep the insects away. Dry the meat in
the sun for two days in dry weather and then refrigerate until ready to
use.
Grill the meat strips over mesquite wood for 1 to 2 minutes per side. Dice
the strips and spread the meat over thin flour or corn tortillas.. Spread
chopped cabbage over the meat and sprinkle lime juice over the top. Fold
the tortilla in half and serve.

Serves: 8

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