MMMMM----- Meal-Master Recipe via Home Cookin 1.3
       Title: Blue Ribbon Jerky
  Categories: Home Cookin,
       Yield: 1
     1/2 c  Dark soy sauce
       2 tb Worcestershire sauce
       1 ts MSG (opt)
     1/2 ts Onion powder
     1/2 ts Garlic powder
     1/4 ts Ginger, powdered
     1/4 ts Chinese five-spice powder
       3 lb Lean beef brisket, eye of
            round or flank steak
            From the
            Fidonet C
   Trim meat completely of fat and cut across grain into slices 1/8
   inch thick. To aid in slicing meat thinly, freeze until ice
   crystals are formed.
   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.
   Jim Vorheis