GregS wrote:
> 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


You don't want to cook the meat, just dry it out. IMHO, it doesn't need
much more than the concentrated beef flavor. I won a blue ribbon at the
county fair 2 years ago with my beef jerky. The judges only comments
were "wonderful flavor" It was just salt and pepper and brown sugar and
sliced rump roast. It wasn't even smoked. (maybe if it was I would
have done better, who knows)

Instead of soy, think traditional sausage spices if you want to spice it
up a bit: garlic, mace, nutmeg, coriander seed, mustard seed, celery
seed, cayenne, or maybe allspice (probably not all at once ;-)

Bob