CarolMartin Wrote:
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> I think at a middle temperature, and I like to
> cook dried meat most of all, and here is my
> recipe. My marinade consists of Worcestershire,
> soy sauce, a couple of drops of Tabasco, ground
> black and red pepper. The meat is slightly frozen
> to make it easier to cut, cut into thin strips. I
> put the strips of meat in layers in a container,
> pour the sauce over each layer with a spoon or
> brush and put it in the refrigerator. Marinated
> meat for about a day. I discovered this recipe
> when I tried
Bigwig Jerky
> and I really liked it. Next, I take out
> the strips, blot them with napkins to remove
> excess moisture and speed up drying. Then I string
> the meat on toothpicks and put it on the oven
> grill.I light the oven on a small fire, open it
> slightly and the meat dries for 3-4 hours. the
> main thing Is that it does not completely dry out.
> Then I close the oven and turn off the gas.
Very good recipe, thank you very much