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Sunday, August 14, 2011


Jerky is a good source of protein.  It is far easier to buy then to make, but don't let that stop you.  Making jerky can eliminate ingredients you'd rather not ingest--such as nitrates and nitrites.  During the 80s, my former husband and I ate jerky that he made.  That and scrambled eggs were his specialties.  Here's a approximation of his recipe.

Buy a good quality of organic beef.  Marinate over night.  Pat dry and follow directions given in commercial dryer cookbook for jerking meat--meat requires about 8-10 hours of drying time.

1 lb organic lean meat, thinly sliced
3/4 tsp. sea salt
1/4 tsp. cracked pepper corns
1 tbs. organic brown sugar
2 tbs. gluten free soy sauce
1 tbs. Worcestershire sauce
1 clove crushed organic garlic

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