Greg:

Great idea for a topic. I'll soon be making some for my summer trip and maybe we'll hear of some good recipes.

I can't say that the following makes the "best" jerky, but it tastes might fine to me when I'm in the wilderness. (Of course, some of the damndest things can taste pretty fine when you're in the wilderness.) I normally consume jerky along with dried fruit and mixed nuts for lunch each day. Even on the last day it continues to be something I really look forward to.

My normal jerky recipe uses no sauces or marinades. I just sprinkle salt, black pepper, and lots (I mean, Lots) of Allspice on both sides of each piece. Then I dry it out in an oven set as low as possible and with the door cracked open, or in my outdoor BBQ/Smoker.

I like your idea of using liquid smoke. I'll use it the next time I make jerky indoors.

...Tom

Posted by Tom Swulius on March 06, 2000 at 00:25