MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "JESS POLING'S" JERKY MIX I
 Categories: Meats
      Yield: 1 Servings
 
           ---For 6 pounds meat---
      2 pk American Harvester
           -pre-packaged mixed spices
           -OR
           -A combo of 2 tb salt,
           -6 tb assort spices,
           -4 tb garlic salt,
           -1 tb black pepper
      2 tb Cajun Sunshine Hot Sauce
      1 tb Pepper, black
      1 tb Soy sauce, your choice
      2 ea Capfuls liquid smoke
      3 lb Lean hamburger
      3 lb Lean rump, round, London
           -broil, etc. meat, cubed
           -and run through a meat
           -grinder
 
  Choose any lean meat (I have used rump, London broil, clod). Clean
  and cut out any fat, sinews, etc. that you can see.
  
  Run through a meat grinder to grind into small pieces. Combine with
  lean hamburger meat (22 to 30% lean if you can find it.) Add all
  ingredients and mix very thoroughly.
  
  If you have a jerky press, use that, if not, you may roll out on any
  flat surface and cut into strips and lay on racks of dehydrator.
  
  I use the 145 degree F heat and dehydrate for 4 hours, then test. If
  not dried to your liking, dry for another 1 to 2 hours and test again.
  
  This recipe was made for approximately $2.50 a pound not including
  spices. Where we shop, jerky sells for up to $1.99 for 1 to 1 1/2 oz
  of jerky.
  
  Makes approximately 6 lb of jerky
  
  Originated by Jess Poling
  
  Formatted for Compu-Chef v2.01 by Jess Poling Source: Jess Poling

  Submitted By JESS POLING   On   01-03-95
 
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