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Title: Leroy Terry's Beef Jerky
Categories: Beef, Preserving, Marinades
Yield: 1 Batch

2 lb Beef brisket
1/3 c Soy sauce
2 Cloves garlic; crushed
1/8 ts (ea) Salt & pepper
1 1/2 ts Brown sugar
Toothpicks

Look for a good lean trimmed brisket, or have your
butcher trim it for you. You want to get as much fat
trimmed off as possible. At home, trim again to get all
the fat off. A bottom round can be used, but brisket is
better.

With a very sharp knife or electric knife, cut into thin
(1/8") strips the length of the brisket.

Combine soy sauce, garlic, salt, pepper and sugar. Pour
over strips and let stand for 15 to 20 minutes. You can
marinate longer in the refrigerator, but the longer the
stronger. Sometimes I substitute liquid smoke for the
soy and just brush it on instead of letting it stand.
Because you are just drying the meat instead of cooking,
the liquid smoke can be too strong if you marinate.

Stick a toothpick through the end of each strip. Put a
rack in the top most part of the oven. Place a shallow
baking pan covered with foil below the rack (to catch
drippings.)

Arrange the strips, hanging down through the rack with
toothpicks across the rack bars. Keep them separated and
not touching each other.

Set oven @ 150oF/66oC and leave for 8 to 10 hours. If
your oven is too hot, leave the door slightly ajar.
Drying time will vary depending on humidity and fat
content of meat. When drying is complete, the fat will
not be dripping from meat anymore. If still dripping,
let dry some more.

Once removed from the oven, cool and store in an open
container to allow drying to continue; seal the
container to preserve further drying.

Refrigerate for long storage.

From: Dave Sacerdote Date: 29 Sep 97 National Cooking Echo

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Salmon Jerky
Categories: Seafood, Marinades, Chilies, Preserving
Yield: 12 Servings

3 lb Salmon fillet; skinned
1 c Soy sauce
2 tb Molasses
2 tb White sugar
2 tb Worcestershire sauce
2 tb Lemon juice
1 1/2 tb Ground black pepper
2 ts Liquid smoke flavouring
1 ts Hot sauce; more to taste

Slice salmon fillets into 4 equal sections, width-wise.
Rotate each section 90° and slice lengthwise, about 1/4"
thick. Remove pin bones with needle-nose pliers. Don't
slice bony sections near the center of the fillet.

Stir soy sauce, molasses, sugar, Worcestershire sauce,
lemon juice, black pepper, liquid smoke, and hot sauce
together in a glass or plastic bowl until marinade is
well-mixed. Place salmon in the marinade, ensuring every
strip is covered. Cover bowl and refrigerate for 4
hours.

Remove salmon from bowl and drain liquid using a
colander. Pat the salmon dry using paper towels.

Place each salmon strip in a dehydrator and run the
dehydrator according to manufacturer's instructions
until desired doneness is reached, about 6 hours.

Check every few hours for doneness.

By: Sheree North

RECIPE FROM: https://www.allrecipes.com

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