BOWLING@RIYAL.TSD.ARLUT.UTEXAS.EDU (10/24/90)
I am looking for beef/venison jerky recipes. I have seen some that use liquid smoke, and only take half a day or so, but I would like to know how to make REAL jerky. That means I also need to know what kind of utensils I need (pots, smokers, charcoal grills, etc.) I am not sure, but I think the jerky recipes I am looking for do NOT cook the meat, only dry it. The jerky I have had seems to have a lot of pepper in it too. Please excuse me if this mail seems to ramble on, but I'm not really sure what I am looking for. Also, if it makes any difference, I located in south Texas, where it gets real hot during the summer, and only mildly cool in the winter. Humidity is relatively high here year round. I say this because I think some of these recipes may involve "hanging the strips" of meat out in a smoke house, drying rack or some other "outdoor" thing for a period of a couple of days. In any case I need to be able to make the jerky here. Thanx in advance, msb