Just made mine tonight, and it's a recipe that has passed the "kid test". I use about 2 pounds of beef brisket, slightly frozen and then sliced in 1" X 3" X 1/4" thick pieces. In a large lasagna pan put 1/4 cup soy and 1/4 cup worcestershire, a tsp dry mustard, 2 Tb vinegar and one cup of water. Mix well and marinade pieces for 6 hours, turning once half way through. Dry in food dryer overnight (8 or 9 hours). A batch of this lasts in our house less than two days as the kids pass em out to the neighbor kids. On a trip we ration, of course, and the batch will stretch for a week for two.

goooooood and chewy,
Joanie

Posted by Joanie on March 07, 2000 at 21:51