Greg - I still like to put salt in the jerky, 1Tsp per pound of meat. I also add a Tbsp of soy, 1/4 tsp garlic powder, Tsp of Sherry and a pinch of brown sugar per pound. The combination of spices is - Teryaki! I don't like the Teryaki sauce because it makes the meat kind of chalky when dry. Add a Tsp liquid smoke per pound as well. I grind up round or cleaned up chuck and use one of those jerky guns to make strips. About 6-8 hours in the dryer at 90 degrees and it's great - lots cheaper than buying the real nice cuts and a bit easier to chew for us old geezers

Posted by Randy on March 06, 2000 at 21:21