In article >, "nanner" > wrote:
>i don't use salt but i do use soy sauce. then i also usually add
>worcesterchire sauce, garlic powder and black pepper. i put it all in a big
>ziploc bag and let it marinade for 24 hours (if possible), overnight at the
>least
>
>alternately i leave out the worcesterchire and use red pepper sauce (hot
>sauce).
>
>I slice it very thin and use a Nasco dehydrator.
>
>I don't worry too much about it being ultra-lean because i store it in the
>fridge and it's all eaten in a few days, I don't make huge batches to store
>for long periods.
>
>You would worry about the fat in that case because it would go rancid but
>it's ok if there is a little bit of fat if you are going to eat it ina day
>or 2.
>
>Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm

I have used my turbo oven to dry hot peppers. In my turbo oven you could cook
it then dry it. there is a special button to set dehydration mode. Now that
this subject has come up, I'm going to have to try making some myself.
I have marinated salmon in Terriaki, Worcester, and Soy. I wonder
how my favorite home made barbecue sauce would add flavor. My home made
barbecue sauce consists mainly of V8 juice. V8 does have plenty of salt.

A turbo oven is a turbo oven. All ovens are convection.

greg