MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Blue Ribbon Jerky
  Categories: Beef, Dehydrator
       Yield: 6 servings
  
     1/2 c  Soy sauce; dark
       2 tb Worcestershire sauce
       1 ts MSG; (optional)
     1/2 ts Onion powder
     1/2 ts Garlic powder
     1/4 ts Ginger; grate
     1/4 ts Chinese Five-Spice Powder
       3 lb Beef; brisket, eye-of-round
            -or flank steak
  
   Trim meat completely of all fat. Place meat in frezer until slightly
   frozen. Cut across grain into slices 1/8 inch thick. Blend all
   ingredients except meat in small bowl. Dip each piece of meat into
   marinade, coating well.  Place in shallow dish.  Pour remaining
   marinade over top, cover and refrigerate overnight.
   
   Oven method:  Preheat oven to lowest setting (preferably 110 F). Place
   several layers of paper towels on baking sheets. Arrange meat in
   single layer on prepared sheets and cover with additional toweling.
   Flatten meat with rolling pin.  Discard towels and set meat directly
   on oven racks. Let dry 8 to 12 hours (depending on temperature of
   oven).
   
   Dehydrator method:  Arrange meat on trays in single layer and
   dehydrate 10 to 12 hours, depending on thickness.
   
   Store jerky in plastic bags or in tightly covered containers in cool,
   dry area.
   
   *To aid in slicing meat thinly, freeze until ice crystals are formed.
  
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