PLEASE NOTE: The following is a February 1997 Statement from the S!

A"s #eat an$ Poultry %otline &1'())'*+*',***- regar$ing the safe ma.ing of /er.y0 #any of the following re1i2es $o not follow these S!A gui$elines e3a1tly4 but 5 wante$ to in1lu$e this statement from them so you woul$ be aware of it0 5"6e ma$e /er.y in a foo$ $ehy$rator many times without 1oo.ing it first an$ ha6e ne6er ha$ a 2roblem4 an$ ha6e also use$ a lower o6en tem2erature than they re1ommen$4 but if you"$ li.e to be S 7E that you"re safe from mi1roorganisms or ba1teria4 you may want to a$ust any of these re1i2es as nee$e$ to fit their gui$elines4 whi1h they say will 2re6ent any ba1teria or mi1roorganisms from forming or lingering0 %ere is their statement: 89er.y 1an be ma$e in a $ehy$rator4 but the meat must be 1oo.e$ first by :A;5N< 5N AN O=EN O7 S5##E75N< 5N A #A75NA!E before being 2la1e$ in the $ehy$rator0 9ust using the $ehy$rator will ina1ti6ate mi1roorganisms but not .ill them0 The right 1on$itions of heat an$ moisture may 1ause the mi1roorganisms to be1ome a1ti6e without the 1onsumer e6en being aware of a 2otentially $angerous situation08 :a.ing 5n An O6en First: Pla1e the /er.y on 1a.e ra1.s 2la1e$ on ba.ing sheets an$ ba.e in a +>* F o6en0 ?he1. the internal tem2erature using a meat thermometer &sta1. the /er.y an$ then insert the thermometer in the 1enter-0 An internal tem2erature of 1@) F must be rea1he$ for beef 2ro$u1ts4 fish an$ game meats0 An internal tem2erature of 1() F must be rea1he$ for 2oultry 2ro$u1ts0 On1e this tem2erature is rea1he$4 you may 2ro1ee$ with the manufa1turer"s $ire1tions for $rying /er.y in a $ehy$rator &a$/ustments in the liste$ length of time to $ry will be reAuire$-4 or you may finish $rying in the o6en using the following gui$elines00000000 The tem2erature of the o6en shoul$ be 17) F or higher an$ the $oor nee$s to be 2ro22e$ o2en > to @ in1hes0 ?ir1ulation 1an be im2ro6e$ by 2la1ing a fan outsi$e the o6en near the $oor0 ?A T5ON: This is not a safe 2ra1ti1e for a home with small 1hil$renBB !ry the /er.y until a test 2ie1e 1ra1.s but $oes not brea. when it is bent &* to @ hours-0 Pat off any bea$s of oil with absorbent toweling an$ 1ool0 7emo6e stri2s from the ra1.s0 ?ool0 Pa1.age an$ store in a 1ool4 $ry 2la1e0 Simmering 5n A #arina$e First: The meat is marinate$ for both fla6or an$ ten$erness0 5ngre$ients for marina$es in1lu$e oil4 salt an$ an a1i$ 2ro$u1t

su1h as 6inegar4 lemon /ui1e4 teriya.i4 soy sau1e or wine0 Follow the $ire1tions for the marina$e of your 1hoosing0 After the meat has marinate$ for 1'> hours or o6ernight4 2la1e the meat an$ marina$e in a sau1e2an an$ simmer until the internal tem2erature of 1@) F for beef4 fish an$ game meats or 1() F for 2oultry is rea1he$ using a meat thermometer &use the liAui$ to measure the tem2erature-0 !rain0 ?ontinue by $rying the /er.y either in a $ehy$rator or using the o6en0 O.ay4 now that the legal 8mumble /umble8 is outta the way00000000000 On to the re1i2esBB :CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 10 >0 +0 ,0 *0 @0 70 (0 90 1)0 110 1>0 1+0 1,0 1*0 1@0 170 1(0 190 >)0 >10 >>0 >+0 >,0 >*0 >@0 >70 >(0 >90 +)0 +10 +>0 ++0 +,0 +*0 +@0 +70 +(0 :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef :eef 9er.y D1 9er.y D> 9er.y D+ 9er.y D, 9er.y D* 9er.y D@ 9er.y D7 9er.y D( 9er.y D9 9er.y D1) 9er.y D11 9er.y D1> 9er.y D1+ 9er.y D1, 9er.y D1* 9er.y D1@ 9er.y D17 9er.y D1( 9er.y D19 9er.y D>) 9er.y D>1 9er.y D>> 9er.y D>+ 9er.y D>, 9er.y D>* 9er.y D>@ 9er.y D>7 9er.y D>( 9er.y D>9 9er.y D+) 9er.y D+1 9er.y D+> 9er.y D++ 9er.y D+, 9er.y D+* 9er.y ' :asi1 7e1i2e :arbe1ue$ 9er.y or =enison 9er.y D1

+90 ,)0 ,10 ,>0 ,+0 ,,0 ,*0 ,@0 ,70 ,(0 ,90 *)0 *10 *>0 *+0 *,0 **0 *@0 *70 *(0 *90 @)0 @10 @>0 @+0 @,0 @*0 @@0 @70 @(0 @90 7)0 710 7>0 7+0 7,0 7*0 7@0 770 7(0 790 ()0 (10 (>0 (+0 (,0 (*0 (@0 (70 ((0 (90 9)0 910 9>0 9+0 9,0 9*0

:eef or =enison 9er.y D> :eef or =enison 9er.y D+ :lue 7ibbon 9er.y ?a/un 9er.y ?alifornia :eef 9er.y ?arne Se1a 9er.y ?hi1.en 9er.y ?hinese :eef 9er.y D1 ?hinese :eef 9er.y D> ?urrie$ 9er.y !ry ?ure Southwest 9er.y !u1. 9er.y Easy ?ure #eat 9er.y Fiesta 9er.y Fish 9er.y Frontier 9er.y <ingere$ :eef 9er.y %amburger 9er.y %awaiian 9er.y D1 %awaiian 9er.y D> %erbe$ 9er.y %igh Plains 9er.y %ome'Style 9er.y %oney Lemon :eef 9er.y %ot E S2i1y 9er.y %ot E Tangy 9er.y 9a1. !aniels :eef 9er.y 9amai1an 9er.y 9er.y Stri2s ;iller 9er.y ;orean 9er.y Low Salt 9er.y #e3i1an 9er.y #i1rowa6e :eef 9er.y #i1rowa6e =enison 9er.y #i$$le Eastern 9er.y #il$ #e3i1an 9er.y #o$ern 9er.y #o/o S2i1e 9er.y #olasses 9er.y Onion <roun$ :eef 9er.y Original 9er.y O6en'!rie$ 8Any #eat8 9er.y Paniolo :eef 9er.y Pe22ere$ :eef 9er.y Perfe1t 9er.y #arina$e Pillow ?ase 9er.y Pow Fow 9er.y Sa6ory 9er.y Smo.e$ 9er.y Smo.e$ %amburger 9er.y Smo.e$ Tur.ey 9er.y Smo.ehouse 9er.y Smo.er Teriya.i :eef 9er.y Smo.y 9er.y Soy 9er.y S2i1y 9er.y

9@0 Sweet E Sour 9er.y 970 Ten$er 9er.y 9(0 Teriya.i 9er.y D1 990 Teriya.i 9er.y D> 1))0 Teriya.i :eef or =enison 9er.y 1)10 Teriya.i Tur.ey 9er.y 1)>0 Thai :eef 9er.y D1 1)+0 Thai :eef 9er.y D> 1),0 Tofu 9er.y 1)*0 Tri2le #eat 9er.y 1)@0 Tur.ey 9er.y D1 1)70 Tur.ey 9er.y D> 1)(0 Tur.ey 9er.y D+ 1)90 Tur.ey 9er.y D, 11)0 =enison 9er.y D1 1110 =enison 9er.y D> 11>0 =enison 9er.y D+ 11+0 =enison 9er.y D, 11,0 =enison 9er.y D* 11*0 =enison 9er.y D@ 11@0 =enison 9er.y D7 1170 =enison 9er.y D( 11(0 =enison 9er.y D9 1190 =enison 9er.y D1) 1>)0 =enison 9er.y D11 1>10 =enison 9er.y D1> 1>>0 Festern 9er.y 1>+0 Festern :arbe1ue 9er.y 1>,0 Fil$ !u1. 9er.y 1>*0 Forl$ Famous :eef 9er.y CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 10 :EEF 9E7;G D1 > lbs roun$ stea. &or flan. or bris.et1H, ?0 soy sau1e 1 Tbs20 For1estershire 1H, ts20 ea0 2e22er an$ garli1 2ow$er 1H> ts20 onion 2ow$er 1 ts20 hi1.ory smo.e'fla6ore$ salt Trim an$ $is1ar$ fat from meat0 ?ut meat in 1H( to 1H, thi1. sli1es0 5n a bowl 1ombine all but meat0 Stir until seasonings $issol6e0 A$$ meat an$ mi3 thoroughly0 Let stan$ one hour0 Sha.e off e31ess liAui$ an$ 2ut meat sli1es on o6en ra1.s or shallow ba.ing 2an0 !ry meat at lowest 2ossible o6en tem2 maybe 1() or >))- until it is brown4 har$4 an$ $ry0 ?an ta.e as long as >, hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >0 :EEF 9E7;G D>

+ L:S lean bottom or to2 roun$ &or sirloin rum2 is the bestBTrim all e3ternal fat from meat an$ 1ut into 1H,8 ' 1H(8 sli1es &or ha6e store meat'1utter $o this4 it"s his /obB-0 ?ut into 18 wi$e stri2s length'wise0 5n a large bowl 2ut: >10 soy sau1e 1 1H> tbls0 liAui$ smo.e 1 ts20 wor1estershire sau1e 1H> 10$ar. brown sugar 1H> ts20 granulate$ garli1 $ash of 1ayenne 2e22er 2ow$er For %OT E SP5?G a$$: 1tbls0 1rushe$ re$ 2e22er For EIT7A %OT: Lea6e alot of 1rushe$ re$ 2e22er on beef stri2sBBB Pla1e stri2s in marina$e an$ stir an$ 2o.e with a for. to thoroughly $istribute marina$e0 ?o6er an$ 2ut in refigerator for >,',( hrs &the longer the :ETTE7B-0 Pla1e stri2s in a .it1hen strainer0 Sha.e off e31ess marina$e an$ 2la1e on $ehy$rator ra1.s0 Follow $ehy$rator instu1tions for beef /er.y0 Gou $on"t ha6e a $ehy$ratorJB NO P7O:LE#BBB 7emo6e o6en ra1.s0 Pla1e foil on bottom ra1. an$ re2la1e at lowest 2osition0 Thoroughly ?LEAN E !7G to2 ra1. an$ lay stri2s wi$th'wise a1ross ra1.0 Put at mi$$le 2osition an$ turn on o6en to lowest setting0 Lea6e o6en $oor o2en a 1ra1. to allow e31ess moisture to es1a2e0 9er.y is $one in @'>, hrs $e2en$ing on thi1.ness of stri2s0 9er.y shoul$ be $ry an$ able to ben$ without brea.ing or 1rumbling0 Store in Ki2'lo1. bag for wee.s or freeKe for u2 to one year0 EN9OGBBB CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +0 :EEF 9E7;G D+ 1H> ts Pe22er &#O7E FO7 %OT1H> ts <arli1 Pow$er 1H> ts Onion Salt 1 lb :eef 7oast 1H> 1 Soy sau1e 1H> ts <arli1 Salt 1H> ts Lemon Pe22er #arinate 1 hour or o6ernight0 :a.e in o6en 1*) to 17)4 o6ernight or for 1) ' 1> hours0 Lea6e o6en $oor o2en to allow moisture to es1a2e0 ?he1. often for 2ro2er le6el of $ryness0 5f you ha6e a smo.er4 /er.y may be $rie$ in smo.er0

;ee2 the heat low an$ again 1he1. $ryness of /er.y often0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,0 :EEF 9E7;G D, 1 Flan. Stea. Or Lon$on :roil ?oarse :la1. Pe22er 1H> 1 Soy Sau1e <arli1 Pow$er ?ut flan. stea. or lon$on broil into 1H,8 stri2s0 S2rin.le with garli1 2ow$er an$ 1oarse groun$ bla1. 2e22er0 #arinate in soy sau1e for >, hours0 :a.e in 1*) $egree F o6en for 1) to 1> hours0 !O NOT e31ee$ 1*) $egrees F0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *0 :EEF 9E7;G D* > lb Lon$on :roil 1H> 1 Soy sau1e > tb Forstershire sau1e > ts <arli1 2ow$er > ts Onion 2ow$er > ts Fresly groun$ bla1. 2e22er > ts 7e$ 2e22er fla.es4 less for sissies > tb LiAui$ smo.e FreeKe the Lon$on :roil or other lean roast0 Fhen rea$y to ma.e /er.y4 remo6e the roast from the freeKer an$ let 2artially thaw0 Fhen /ust able to sli1e4 first remo6e all fat an$ then sli1e against the grain in thin &1H, in1h or less- sli1es0 ?o6er the meat with the marina$e4 turn from time to time an$ let marina$e o6ernight0 5n the morning line a shallow 1oo.ie sheet with a few layers of 2a2er towels0 Pla1e on lower ra1.0 Pla1e u22er ra1. in o6en in to2 2osition an$ lower ra1. in lower 2osition0 %ang the beef sli1es from the u22er ra1. with tooth2i1.s abo6e the 2a2er towels0 @ hours at 1@)F a6erage tem2 is about right0 5f your o6en is real tight4 you might 1ra1. o2en the $oor a bit to allow the water 6a2or to es1a2e0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @0 :EEF 9E7;G D@ > lb 7oun$ stea.4 1hu1. stea. or roast 1 ts Onion salt 1H> ts Salt 1H> ts <arli1 salt 1H> ts Lemon 2e22er

1H> 1H> 1H> 1H> 1H>

ts ts ts ts ts

Sausage seasoning Thyme Oregano #ar/oram :asil

?ombine the s2i1es in a $ish0 ?ut the meat into stri2s less than 1H, of an in1h thi1.0 7emo6e ALL fat0 S2rin.le one si$e with the 1ombine$ seasonings an$ beat with a meat hammer0 Turn an$ re2eat the seasoning an$ beating0 Pla1e the stri2s on a 1oo.ie sheet or other flat 2an0 Pla1e in a 1>) F o6en for , hrs0 Turn an$ 2ut ba1. for another , hrs0 ;ee2 the o6en $oor 2ro22e$ o2en for the entire time to allow the moisture to es1a2e0 Fith a gas o6en4 the 2ilot light may be enough to 2ro6i$e the heat0 Store in a 2lasti1 bag0 !o not store in a 2a2er bag0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 70 :EEF 9E7;G D7 1 Flan. stea. 1 ?lo6e garli14 min1e$ 1H> 1 %oney 1 Pin1h 2e22er , tb Lemon /ui1e 1H> 1 Soy sau1e 1 Pin1h salt Put stea. in freeKer for about half an hour4 /ust until firm0 Sli1e stea. a1ross grain4 about 1H,'in1h thi1.0 ?ombine remaining ingre$ients an$ marinate stea. stri2s in this for at least > hours0 Pla1e sli1es on ra1. in 2an an$ $ry in o6en at 1*) $egrees4 1> hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (0 :EEF 9E7;G D( 1H> 1 Soy Sau1e 1H> 1 For1estershire Sau1e > tb ;et1hu2 1H> ts Pe22er &more for hot1H> ts <arli1 Pow$er 1H> ts Onion Salt 1 lb :eef 7oast #arinate 1 hour or o6ernight0 :a.e in o6en 1*) to 17)4 o6ernight for 1) '1> hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

90 :EEF 9E7;G D9 > lb =ery lean Flan. Stea. or :ris.et 1H+ 1 Soy Sau1e 1 <arli1 ?lo6e4 min1e$ Trim fat off meat0 ?ut a1ross grain into > 2ie1esL sli1e lengthwise with grain into ,8 stri2s0 ?ombine soy sau1e an$ garli1 in mi3ing bowl0 a$$ meat0 #arinate for 1* to >) minutes4 stirring o11asionally0 !rain an$ arrange in single layer on 1ooling ra1. set in ba.ing 2an0 :a.e o6ernight at 1*) $egree F for 1> hours until $rie$0 :lot meat on 2a2er towel to absorb e31ess fat0 Store in tightly 1o6ere$ 1ontainer0 Fill .ee2 for se6eral wee.s0 !oes not reAuire refrigeration0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)0 :EEF 9E7;G D1) > '+ lb beef 1H> 1 Soy sau1e 1H> 1 For1estershire sau1e > ts A11ent >H+ ts <arli1 2ow$er > ts Onion 2ow$er >H+ ts :la1. 2e22er > ts Seasone$ salt ?ut meat with the grain into 1H>'in1h thi1. stri2s0 #i3 all other ingre$ients to ma.e a marina$e0 Submerge meat in marina$e for >, hours0 Pla1e meat stri2s $ire1tly on the ra1. in the o6en an$ 1oo. for ( hours at 1*) $egrees0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 110 :EEF 9E7;G D11 1 lb Stea. or roast * tb Soy sau1e + tb For1estershire sau1e > tb :rown sugar 1 ts Pa2ri.a 1H> ts Pe22er 1H> ts <arli1 2ow$er 1H> ts Onion 2ow$er Trim ALL the fat off the meat an$ sli1e into 1H,8 thi1. stri2s0 #i3 other ingre$ients together0 #arinate meat o6ernight in the mi3ture0 Line 1oo.ie sheets with foil an$ arrange meat on it in a single layer0 !ry for ( or

more hours at >)) $eg F4 turning e6ery > hours0 ?ool an$ store in a tightly 1o6ere$ /ar or seale$ in a 2lasti1 bag0 Other marina$e ingre$ients &o2tional-: 1H> ts or more hot 2e22er sau1e4 H1H, ts 1ayenne4 1 ts 1hili 2ow$er4 1 tb or more liAui$ smo.e4 1 tb 2arsley fla.es4 1H> ts ginger4 1H> ts alls2i1e0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>0 :EEF 9E7;G D1> Lean beef Soy sau1e Lemon Pe22er <arli1 Salt FreeKe lean beef for +) minutes0 Sli1e 1H, in1h thi1.0 7emo6e all fat0 !i2 into soy sau1e to whi1h you ha6e s2rin.le$ lemon 2e22er an$ garli1 salt0 S2rea$ sli1es on 1a.e ra1.s 2la1e$ on 1oo.ie sheets0 Pla1e 1oo.ie sheets in 1*) $egree o6en for 1)'1> hours0 Store in air tight 1ontainer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1+0 :EEF 9E7;G D1+ 1 lb Lean beef 1H, 1 Soy sau1e 1 ts <arli1 2ow$er Sli1e the lean beef &shoul$ 1uts4 flan. or roun$ stea.- with the grain 1H, to 1H> in1h wi$e an$ >'@ in1hes long0 Paint on or $i2 the stri2s into a mi3ture of soy sau1e an$ garli1 2ow$er0 Pla1e on wire ra1. in a $ee2 o6en 2anL $ry 1om2letely in 1*)F for ('1> hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1,0 :EEF 9E7;G D1, 1 lb :eef loin ti2 O7000 1 lb :eef bris.et :arbe1ue Sau1e &one with no sugarBOnion salt <arli1 salt 5f ne1essary4 roll out meat sli1es as thin as 2ossible0 Trim off fat0 Set o6en at >)) $egrees an$ line 1oo.ie sheets with foil0 :rush one si$e of meat with sau1e0 Put sli1es on 1oo.ie sheetL !O NOT STA?;0 S2rin.le lightly with onion an$ garli1 salts0 ?oo. for ( to 9 hours0 Turn meat after @ hours of

1oo.ing an$ brush with sau1e0 ?ool an$ store in a tightly 1o6ere$ /ar or seale$ in a 2lasti1 bag0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1*0 :EEF 9E7;G D1* 1H> lb Flan. stea. 1 ts Salt > ts Sherry , ts %oney + tb Sugar 1 tb ?atsu2 1 tb %oisin sau1e 1 tb Oyster sau1e 1 tb Light soy sau1e 1 tb !ar. soy sau1e Partially freeKe meat first4 then thinly sli1e beef #arinate in rest of ingre$ients for at least 1 $ay0 :a.e single layer at >*) $egrees for ,*'** minutes0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1@0 :EEF 9E7;G D1@ * lb :eef &roast1H, 1 Soy sau1e 1 tb Forstershire sau1e 1 ts <arli1 2ow$er 1 ts Onion 2ow$er 1 ts :la1. 2e22er &1ra1.e$ if 2ossible7e$ 2e22er fla.esL o2tional 1 tb LiAui$ smo.e Pla1e the stri2s of meat into marina$e an$ let soa. for about >, hours0 7emo6e from marina$e an$ allow to air $ry for at least one hour0 5f you ha6e a meat smo.er then omit the liAui$ smo.e an$ smo.e meat at a low tem2erature0 5f not4 then 2la1e meat stri2s $ire1tly on the ra1. in the o6en an$ 1oo. for 1> hours at 1*) $egrees0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 170 :EEF 9E7;G D17 1 Flan. stea. 1 ?lo6e garli14 min1e$ 1H> 1 %oney 1 Pin1h 2e22er , tb Lemon /ui1e 1H> 1 Soy sau1e 1 Pin1h salt

Put stea. in freeKer for about half an hour4 /ust until firm0 Sli1e stea. a1ross grain4 about 1H,'in1h thi1.0 ?ombine remaining ingre$ients an$ marinate stea. stri2s in this for at least > hours0 Pla1e sli1es on ra1. in 2an an$ $ry in o6en at 1*) $egrees4 1> hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1(0 :EEF 9E7;G D1( + lb 7um2 roast &or similar 1ut1H> 1 Light /a2anese soy sau1e 1H, 1 For1hestershire sau1e 1H, 1 Fhite 6inegar 1 1 Fater 1H> ts <roun$ ginger 1H, ts <roun$ re$ 2e22er 1H, ts <roun$ bla1. 2e22er 1 tb Onion 2ow$er 1 ?lo6e garli1L smashe$ %a6e the but1her 1ut your roast in 1H( in1h sli1e against the grain O7 $o it at home0 5f you $on"t ha6e goo$ 1utlery4 ha6e the but1her $o it0 5t won"t be worth itB ?ut off the sli1e of fat on the bottom0 Se2arate the two $istin1t sinews0 &you 1an tell4 the grain goes one way on one4 an$ the other way on the other-0 Trim out the 8gristle8 that is between them0 sli1e the two sinews against the grain into 1H( in1h sli1es0 #i3 the soya4 an$ remaining ingre$ients to ma.e the marina$e0 #arina$e the meat sli1es for @ or ( hours in the fri$ge an$ then ba.e in the o6en4 $ire1tly on the ra1.4 for 1> hours at 1*) F0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 190 :EEF 9E7;G D19 > To + Poun$s 7oun$4 ?hu1. Stea. Or ?hu1. 7oast 1 ts Onion Salt 1H> ts Salt 1H> ts <arli1 Salt 1H> ts Lemon Pe22er 1H> ts Sausage Seasoning 1H> ts Thyme 1H> ts Oregano 1H> ts #ar/oram 1H> ts :asil ?ombine the s2i1es in a $ish0 ?ut the meat into stri2s less than 1H, of an in1h thi1.0 7emo6e ALL fat0 S2rin.le one si$e with the 1ombine$

seasonings an$ beat with a meat hammer0 Turn an$ re2eat the seasoning an$ beating0M Pla1e the stri2s on a 1oo.ie sheet or other flat 2an0 Pla1e in a 1>) $egree F o6en for , hours0 Turn an$ 2ut ba1. for another , hours0 ;ee2 the o6en $oor 2ro22e$ o2en for the entire time to allow the moisture to es1a2e0 Fith a gas o6en4 the 2ilot light may be enough to 2ro6i$e the heat0 Store in a 2lasti1 bag0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >)0 :EEF 9E7;G D>) > > 1 > At Fater 1 Salt 1 =inegar tb Pe22er

?ut meat as thin as 2ossible0 7emo6e all fat0 :oil a22ro3imately @ minutes0 7oll moisture from meat0 Put on 1oo.ie sheet in mi$$le of o6en for 1 1H> to > hours at >)) $egrees F0 Lea6e o6en $oor 1ra1.e$ to let moisture out0 ?oat with LiAui$ Smo.e an$ A'1 Sau1e0 Store in airtight /ar0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >10 :EEF 9E7;G D>1 1 Flan. stea. , tb Lemon /ui1e 1 <arli1 1lo6e4 min1e$ 1H> 1 Soy sau1e 1H> 1 %oney 1 2n Salt 1 2n Pe22er Put stea. in freeKer for about half an hour4 /ust until firm0 Sli1e stea. a1ross grain4 about 1H,'in1h thi1.0 ?ombine remaining ingre$ients an$ marinate stea. stri2s in this for at least > hours0 Pla1e sli1es on ra1. in 2an an$ $ry in o6en at 1*) $egrees4 1> hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >>0 :EEF 9E7;G D>> > lbs0 meat4 1ut with grain 1H, 1u2 soy sau1e 1 Tbs2 For1estershire sau1e 1H, ts20 2e22er 1H, ts20 garli1 2ow$er 1H> ts20 onion salt

1 Tbs2 ta1o sau1e 1 ts20 hi1.ory smo.e salt !ash Tabas1o Pour o6er meat4 marinate >, hours0 Lay on broiler se2arately0 :a.e at 1*) $egrees for * hours4 turn a 1ou2le of times0 A$$ more liAui$ smo.e or more salt &if $esire$-0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >+0 :EEF 9E7;G D>+ 1 lb :eefL your 1hoi1eL if not ten$er 1utL sli1e 2a2er thinL ten$er 1ut sli1e 1H( to 1H,8 thi1. 1H> ts Pe22er 1 ts Onion 2ow$er 1H> ts <arli1 salt + tb Soy sau1e N1 teas2oonL 1an use light * tb For1estershire sau1e Trim all fat off the beef0 #i3 other ingre$ients together0 #arinate meat o6ernight in the mi3ture0 7emo6e from marina$e an$ 2at meat between towels0 Line 1oo.ie sheet with foil an$ arrange meat on it in a single layer0 !ry for ( or more hours at >)) F4 turning after @ hours0 ?ool an$ store in a tightly 1o6ere$ /ar or seale$ in 2lasti1 bag0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >,0 :EEF 9E7;G D>, 1 Flan. Stea. 1 ?lo6e 1H> 1 %oney Pe22er , tb Lemon 9ui1e 1H> 1 Soy Sau1e Salt Put stea. in freeKer for 1H> hr4 until /ust firm0 Sli1e a1ross the grain into 1H,8 thi1. stri2s0 ?ombine remaining ingre$ients an$ marinate stea. stri2s in this for at least > hours0 Pla1e sli1es on ra1. in 2an4 an$ $ry in o6en at 1*) $egrees for 1> hours4 or until when bent4 it will 1ra1.4 but not brea.0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >*0 :EEF 9E7;G D>* 1 1 Soy sau1e , oK #esAuite smo.e &hi1.ory wor.s well also1H, 1 Fater

1H, 1 ?ayenne 2e22er >'+ lb rum2 roast <o to the but1her an$ ha6e them sli1e a > or + lb rum2 roast into sli1es as thin as ba1on &it sometimes ta.es a while to 1on6in1e them that you really want it as thin as ba1on-0 Put soy sau1e an$ mesAuite smo.e in a gallon siKe Ki2lo1. bag0 5f the smo.e 1ame in a , oK bottle4 use the water to rinse the bottle4 2our water into bag0 A$$ 2e22er0 ?lose bag an$ let sit for a 1ou2le of hours0 Trim all fat from the beef0 A$$ beef to the mi3ture0 Let sit for * or 1) minutes &5"6e not ha$ any trouble if left o6ernight-0 7emo6e meat from bag one or two at a time4 an$ lay on trays from $ehy$rater0 Put trays in $ehy$rater4 o2ening 6ents to about half0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >@0 :EEF 9E7;G D>@ + lb Lean beefL flan.L roun$ sirloin ti2 1 1 ?atsu2 1H> 1 7e$ wine 6inegar 1H, 1 :rown sugar > tb For1hestershire sau1e > ts !ry mustar$ 1 ts Onion 2ow$er 1 ts Salt 1H, ts ?ra1.e$ 2e22er $s %ot 2e22er sau1e ?ut beef into stri2s 1H> in1h thi1.0 ?ombine all into a glass ba.in$ $ish0 A$$ stri2s of beef4 1o6er an$ !rain beef sli1es0 !ry in an ele1tri1 $ehy$rator Pa1.age in home 1anning /ars4 foo$'gra$e 2lasti1 foo$ storage bags0 marina$e ingre$ients refrigerate o6ernight0 at 1,* until 2liable0 bags or seal'by'heat

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >70 :EEF 9E7;G D>7 1H+ 1 LiAui$ smo.e 1H+ 1 Soy sau1e , tb For1estershire sau1e 1H> ts Pe22er 1H> ts <arli1 salt 1 ts A11ent Pour o6er sli1e$ beef &1 lb0-0 #arinate at least > hours0 !rain an$ then $ehy$rate0

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >(0 :EEF 9E7;G D>( :eef Soy Sau1e :rown Sugar ?oo.ing Oil > tb ?oarsely groun$ bla1. 2e22er > tb <arli1 2ow$er > tb Lawry"s Seasone$ Salt > tb <ebhar$t ?hili 2ow$er ?ut meat into 1 1H> by 1H, by * in1h stri2s0 Soa. meat in a mi3ture of Soy sau1e4 1 T0 brown sugar an$ 1 T0 oil for > to , hours0 Pat $ry0 #i3 seasonings well an$ 2la1e in a 1lean sha.er0 sing a foil'1o6ere$ 1oo.ie sheet4 2la1e meat &1 layer- an$ s2rin.le mi3 o6er it to taste0 Fol$ foil e$ges u2 to .ee2 in mi3ture0 !ry at 1,) to 1() $egrees for * to ( hours0 ;ee2 in o2en 1ontainer at room tem2erature0 !o NOT refrigerate0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC >90 :EEF 9E7;G D>9 > At Fater > 1 Salt 1 1 =inegar > tb Pe22er :eef ?ut meat in 1H,8 stri2s &or as thin as 2ossible-0 7emo6e all fat0 :oil a22ro3imately @ minutes0 7oll moisture from meat0 Put on 1oo.ie sheet in mi$$le of o6en for 1 1H> to > hours at >))F0 Lea6e o6en $oor 1ra1.e$ to let moisture out0 ?oat with LiAui$ Smo.e an$ A'1 Sau1e0 Store in airtight /ar0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +)0 :EEF 9E7;G D+) 1H+ 1 Sugar 1H, 1 Salt > 1 Soy sau1e 1 1 Fater 1 1 7e$ wine 1H> ts Onion 2ow$er 1H> ts <arli1 2ow$er 1H> ts Pe22er 1H> ts Tabas1o sau1e :eef Trim all fat from meat0 Sli1e meat with the grain to about 1H,8 to 1H>8 thi1.0 The meat sli1es ni1ely when semi'froKen4 or your but1her will sli1e

it for you in his ma1hine0 Pla1e meat in the 1ool marina$e an$ lea6e o6ernight4 or for no less than ( hours0 7emo6e from brine an$ allow to air $ry without rinsing0 Smo.e in your smo.er for 1> to 1@ hours or until /er.y has $rie$ out to your li.ing0 se your fa6orite fuel for smo.ing0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +10 :EEF 9E7;G D+1 , tb Soy sau1e , tb For1hestershire 1 tb ;et1hu2 1H, ts Pe22er &or more1H, ts <arli1 2ow$er 1H, ts Onion salt 1H> ts Salt 1H,8 thi1. meat stri2s #arinate the 1H,8 thi1. meat stri2s for 1 hr4 then $rain0 Pla1e on trays to $ry0 !on"t o6erla24 an$ turn meat at least on1e $uring $rying0 !ry at 1,* $egrees for ('1) hrs0 5t is rea$y when it ben$s li.e a green willow without brea.ing0 Long term storage shoul$ be in refrigrigerator0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +>0 :EEF 9E7;G D+> 1 lb :eefL 1ut in stri2s 1H, 1 Soy sau1e 1 tb For1estershire sau1e 1H, ts %i1.ory salt 1H> ts Onion salt 1H> ts <arli1 2ow$er 1 ts :la1. 2e22er 1 $s %ot sau1e ?ombine all the ingre$ients an$ marinate in the fri$ge for at least ( hours4 mi3ing o11asionally0 Then4 s.ewer the marinate$ stri2s on bamboo s.ewers &or tooth2i1.s- an$ hang the stri2s in the o6en with a 2an below to 1at1h the $ri22ings0 Set the o6en on its lowest setting &1))'1*) F- an$ use something to .ee2 the $oor a/ar0 The /er.y shoul$ be $ry after ('1) hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ++0 :EEF 9E7;G D++ 1H> 1 Soy sau1e 1H, 1 For1hestershire sau1e

1H> 1 Fater 1H, 1 :rown sugar 1H> t :la1. 2e22er 1H, t 7e$ 2e22er fla.es 1H> t Salt , To * $ashes hot 2e22er sau1e Fater to 1o6er >', lbs lean beef Fhile meat is still 2artially froKen4 sli1e in thin sli1es0 #i3 all ingre$ients of marina$e together an$ 2ut in large stainless steel bowl0 A$$ all the sli1e$ meat4 an$ enough water to 1o6er0 #i3 well0 Let marinate o6ernight0 !rain an$ rinse meat off0 Lay stri2s on $ehy$rator an$ $ry a11or$ing to manufa1turers $ire1tions0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +,0 :EEF 9E7;G D+, + 1 1 1 1 ( 2oun$s of lean beef tables2oon onion 2ow$er teas2oon bla1. 2e22er small bottle of For1estershire sau1e small bottle of soy sau1e tables2oons of liAui$ smo.e

FreeKe the meat 2artially so that it will be easy to sli1e into thin stri2s0 ?ut off all 6isible 2ie1es of fat0 Sli1e the beef horiKontally in 1H> in1h slabs0 Then 1ut thin stri2s of meat from these slabs4 ma.ing sure you"re 1utting against the grain0 #a.e the stri2s as thin as 2ossible0 #i3 the other ingre$ients in a bowl0 Lay the stri2s of meat in the bottom of a large glass ba.ing $ish0 Pour the marina$e o6er it an$ refrigerate o6ernight0 The following $ay4 $rain the meat stri2s an$ set them $ire1tly on wire o6en ra1.s0 The stri2s shoul$ be 1lose together but not tou1hing0 Set your o6en on the lowest 2ossible setting an$ with the o6en $oor slightly o2en4 2ut in the ra1.s of stri2s0 Lea6e in the o6en 1> to >, hours4 1he1.ing it for brittleness0 The /er.y is $one when it sna2s as you ben$ it0 Pla1e finishe$ /er.y in brown 2a2er bags to 2rote1t it from the light0 Then 2la1e brown bags in seale$ 2lasti1 bags0 The /er.y will .ee2 for a year without refrigeration0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +*0 :EEF 9E7;G D+* 1 1H> lb Flan. stea. Soy sau1e or Teriya.i sua1e Onion 2ow$er4 <arli1 2ow$er an$Hor For1estershire sau1e &o2t0-

Sele1t a 1H> in1h thin. flan. or to2 roun$ stea.0 Trim away all fat then 2artially freeKe until firm0 Sli1e a1ross the grain in a 1H, to 1H> in1h wi$e stri2s0 Pla1e meat stri2s in a shallow $ish or hea6y 2lasti1 bag0 A$$ soy or teriya.i sau1e to 1o6er meat0 5f $esire$ onion or garli1 2ow$er or For1estershire sau1e may be a$$e$0 Toss to 1oat ea1h 2ie1e0 ?o6er an$ refrigerate se6eral hours or o6er night0 Lift meat from marina$e4 $rain will then air $ry for a 1ou2le of hours0 Arrange meat stri2s in single layer on fine wire s1reen or 1a.e 1ooling ra1.0 Pla1e in low tem20 o6en &17* to >)) $egrees- or slowly smo.e'1oo. in smo.er until meat is 1om2letely $rie$0 Store in air'tight 1ontainer0 Ser6e as a sna1. or a22etiKer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +@0 :EEF 9E7;G ' :AS5? 7E?5PE 1 1H> lb Lean boneless meat 1H, 1 Soy sau1e 1 ts For1estershire 1H> ts Onion 2ow$er 1H, ts Pe22er 1H, ts <arli1 2ow$er 1H, ts LiAui$ smo.e =egetable oil 1oo.ing s2ray FreeKe meat until firm but not har$L then 1ut into 1H( to 1H,'in1h'thi1. sli1es0 5n a me$ium'siKe glass4 stoneware4 2lasti1 or stainless steel bowl4 1ombine soy sau1e4 For1estershire4 onion 2ow$er4 2e22er4 garli1 2ow$er4 an$ liAui$ smo.e0 Stir to $issol6e seasonings0 A$$ meat an$ mi3 until all surfa1es are thoroughly 1oate$0 ?o6er tightly an$ refrigerate for at least @ hours or until ne3t $ay4 stirring o11asionallyL re1o6er tightly after stirring0 !rying the /er.y: !e2en$ing u2on the $rying metho$ you"re using4 e6enly 1oat $ehy$rator ra1.s or metal ra1.s with 1oo.ing s2rayL if o6en $rying4 2la1e ra1.s o6er rimme$ ba.ing 2ans0 Lift meat form bowl4 sha.ing off any e31ess liAui$0 Arrange meat stri2s 1lose together4 but not o6erla22ing4 on ra1.s0 !ehy$rator $rying: Arrange trays a11or$ing to manufa1turer"s $ire1tions an$ $ry at 1,)'$egrees until a 2ie1e of /er.y 1ra1.s4 but $oes not brea.4 when bent &( to 1) hoursL let /er.y 1ool for * minutes before testing-0 Pat off any bea$s of oil from /er.y0 Let /er.y 1ool 1om2letely on ra1.sL remo6e from ra1.s4 2la1e in a rigi$ freeKer 1ontainer4 an$ freeKe for 7>

hour0 Then store in airtight4 inse1t2roof 1ontainers in a 1ool4 $ry 2la1eL or freeKe or refrigerate0 #a.es about +H, 2oun$0 Storage time: 2 to + wee.s at room tem2eratureL u2 to , months in refrigerator4 u2 to ( months in freeKer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +70 :EEF :A7:E? E! 9E7;G 1 1H> lb Flan. or lean to2 roun$ stea.Ltrimme$ or all fat an$ 1onne1ti6e
tissue

1H> 1 ?atsu2 1H+ 1 7e$ wine 6inegar 1H, 1 :rown sugarL firmly 2a1.e$ 1 1H> ts !ry mustar$ 1 1H> ts Onion 2ow$er 1 ts Salt 1H> ts <arli1 2ow$er 1H, ts <roun$ re$ 2e22er &1ayenne=egetable 1oo.ing s2ray FreeKe meat until firm but not har$L then 1ut into 1H(' to 1H,'in1h' thi1. sli1es0 5n a me$ium'siKe glass4 stoneware4 2lasti14 or stainless steel bowl4 1ombine 1atsu24 6inegar4 sugar4 mustar$4 onion 2ow$er4 salt4 garli1 2ow$er4 an$ re$ 2e22er0 Stir to $issol6e seasonings0 A$$ meat an$ mi3 until all surfa1es are thoroughly 1oate$0 ?o6er tightly an$ refrigerate for at least @ hours or until ne3t $ay4 stirring o11asionallyL re1o6er tightly after stirring0 !ry an$ 1ure0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +(0 :EEF O7 =EN5SON 9E7;G D1 ( lb =enisonHbeef roast 1 tb Salt 1H, ts :la1. 2e22er 1 ts Fhite 2e22er 1H> ts 7e$ 2e22er 1 ts #eat ten$eriKer > tb Seasone$ salt > ts A11ent 1 ts <arli1 2ow$er 1 tb ;it1hen bouAuet > tb #orton ten$er Aui1. 1H+ 1 For1estershire sau1e 1H+ 1 Soy sau1e 1H+ 1 :arbe1ue sau1e 1H+ 1 LiAui$ smo.e ?ut meat in thin sli1es0 #eat is easier to 1ut when 2artially froKen an$ it

will 1ut e6enly0 ?ombine salt4 2e22ers4 meat ten$eriKers4 seasone$ salt4 a11ent4 garli1 an$ onion 2ow$ers4 .it1hen bouAuet4 morton ten$er Aui1.4 wor1estershire sau1e4 soy sau1e4 barbe1ue sau1e an$ liAui$ smo.e0 #arinate meat in sau1e for >, hours in a sealable 2lasti1 bag0 Pla1e meat $ire1tly on o6en ra1.s4 line bottom of o6en with foil4 or on ra1. in shallow 2an an$ $ry in o6en for @'( hours on lowest setting0 ?ontinue to $ry in warm o6en if ne1essary0 O6ens with 2ilot lights wor. es2e1ially well0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC +90 :EEF O7 =EN5SON 9E7;G D> + lbs0 lean 6enison stea. or beef stea.4 thinly sli1e$ 1H> 1u2 lemon 1H, 1u2 onions4 $raine$ 1H, 1u2 brown sugar > ts20 liAui$ smo.e 1 Tbs2 seasone$ salt 1H, ts20 freshly groun$ 2e22er + bay lea6es4 bro.en into 2ie1es Pla1e meat stri2s into a shallow glass 1ontainer0 #i3 rest of ingre$ients together an$ 2our o6er stri2s of meat0 ?o6er an$ refrigerate o6ernight0 !ry stri2s on 2a2er towels4 2ressing to remo6e the marina$e0 Pla1e on o6en ra1.s in a 1*) $egree o6en to $ry for at least 1> hours0 Turn o6er on1e $uring the $rying0 The o6en $oor shoul$ be slightly a/ar to allow the moisture to es1a2e0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,)0 :EEF O7 =EN5SON 9E7;G D+ :eef or =enison Soy Sau1e :rown Sugar ?oo.ing Oil > tb ?oarsely groun$ bla1. 2e22er > tb <arli1 2ow$er > tb Lawry"s Seasone$ Salt > tb ?hili 2ow$er ?ut meat into 1 1H> by 1H, by * in1h stri2s0 Soa. meat in a mi3ture of Soy sau1e4 1 T0 brown sugar an$ 1 T0 oil for > to , hours0 Pat $ry0 #i3 seasonings well an$ 2la1e in a 1lean sha.er0 sing a foil'1o6ere$ 1oo.ie sheet4 2la1e meat &1 layer- an$ s2rin.le mi3 o6er it to taste0 Fol$ foil e$ges u2 to .ee2 in mi3ture0 !ry at 1,) to 1() $egrees for * to ( hours0 ;ee2 in o2en 1ontainer at room tem2erature0 !o NOT refrigerate0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

,10 :L E 75::ON 9E7;G 1H> 1 !ar. soy sau1e > tb For1estershire sau1e 1 ts #S< &o2t1H> ts Onion 2ow$er 1H> ts <arli1 2ow$er 1H, ts <inger4 2ow$ere$ 1H, ts ?hinese fi6e's2i1e 2ow$er + lb Lean beef bris.et4 eye of roun$ or flan. stea. Trim meat 1om2letely of fat an$ 1ut a1ross grain into sli1es 1H( in1h thi1.0 To ai$ in sli1ing meat thinly4 freeKe until i1e 1rystals are forme$0 :len$ all ingre$ients e31e2t meat in small bowl0 !i2 ea1h 2ie1e of meat into marina$e4 1oating well0 Pla1e in shallow $ish0 Pour remaining marina$e o6er to24 1o6er an$ refrigerate o6ernight0 O6en metho$: Preheat o6en to lowest setting &2referably 11) F-0 Pla1e se6eral layers of 2a2er towels on ba.ing sheets0 Arrange meat in single layer on 2re2are$ sheets an$ 1o6er with a$$itional toweling0 Flatten meat with rolling 2in0 !is1ar$ towels an$ set meat $ire1tly on o6en ra1.s0 Let $ry ( to 1> hours &$e2en$ing on tem2erature of o6en-0 !ehy$rator metho$: Arrange meat on trays in single layer an$ $ehy$rate 1) to 1> hours4 $e2en$ing on thi1.ness0 Store /er.y in 2lasti1 bags or in tightly 1o6ere$ 1ontainers in 1ool4 $ry area0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,>0 ?A9 N 9E7;G 1 2oun$ lean roun$ roast 1 Tables2oon Soy Sau1e 1 Tables2oon For1estershire Sau1e > teas2oons tomato 2aste 1H> teas2oon salt 1H> teas2oon groun$ bla1. 2e22er 1 teas2oon garli1 2ow$er 1 Tables2oon ?a/un S2i1e blen$ Trim meat of all 6isible fat an$ any 1onne1ti6e tissueL ?ut into > in1h or so 1ubes0 Pla1e in bowl of foo$ 2ro1essor0 ?ombine all seasonings in a small bowl an$ mi3 well0 Pour o6er meat 1ubes0 Pro1ess until meat is 1ho22e$ 6ery finely0 5f it is less fine it will be not e3tru$e well an$ will be 1rumbly after $rying0 Pla1e in /er.y e3tru$er4 &we got ours at Fal'#art-0

E3tru$e onto $ryer trays an$ $ry for about , hours for four trays4 or until all moisture is gone an$ meat is $ry an$ leathery0 Fe li.e ours almost 1run1hy as it will absorb some moisture from the air after $rying0 Fe store ours in glass /ars4 tightly 1lose$0 Gou 1an store in the fri$ge if you li.e0 Fe ha6e a 6a1uum sealer an$ store e3tras in 6a1uum seale$ /ars0 5"m sure you 1oul$ ma.e tur.ey /er.y the same way0 The !ehy$rator must be set to the highest tem2erature it will go0 5 thin. ours is 1,* $egrees0 Gou 1oul$ also 2ut it in the o6en to $ry0 The 1on6e1tion ty2e o6en will $o best be1ause of the air flow0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,+0 ?AL5FO7N5A :EEF 9E7;G 1 beef flan. stea. trimme$ 1H> 1 soy sau1e 1 garli1 salt 1 lemon 2e22er ?ut stea. lengthwise with grain into long stri2s4 no more than 1H,'in1h thi1.0 Toss with soy sau1e0 Arrange beef stri2s in a single layer on a wire ra1. 2la1e$ on ba.ing sheet0 S2rin.le with garli1 salt an$ lemon 2e22er0 Pla1e se1on$ ra1. o6er beef an$ fli2 o6er0 7emo6e to2 ra1.0 S2rin.le again with seasonings0 :a.e in 6ery slow o6en &as low as it will go- or at 1,) in !ehy$rator for @ to ( hours0 Start 1he1.ing at about @ hrs0 Lean fresh bris.et or lean bottom roun$ 1an also be use$0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,,0 ?A7NE SE?A 9E7;G > ts groun$ oregano > ts salt +H, 1 6inegar > lg onions4 finely 1ho22e$ > 1lo6es garli14 mashe$ 1H> ts 1ourse bla1. 2e22er 1 ts liAui$ smo.e #i3 all ingre$ients to ma.e marina$e an$ soa. meat in marina$e >, hours0 7emo6e meat from marina$e an$ 2la1e in o6en or smo.er for from 7'( hours at about 1*)' >)) $egrees0 5t"s $one when meat has turne$ brown4 feels har$ an$ is $ry to the tou1h0

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,*0 ?%5?;EN 9E7;G #arina$e: 1H, 1u2 2ur2le gra2e syru2 > tables2oons ri1e or white 6inegar > tables2oons tamari or goo$ Auality soy sau1e > tables2oons white wine For1hestershire sau1e 1H, 1u2 1ho22e$ 1urrants > teas2oons onion 2ow$er > teas2oons 1rushe$ re$ 2e22er , &1 gram- 2a1.ets artifi1ial sweetener 1 teas2oon garli1 2ow$er @ &> to + oun1es ea1h- boneless4 s.inless 1hi1.en breasts Pur2le <ra2e Syru2: Pla1e 1 &1> oun1e- 1an of 2ur2le gra2e /ui1e 1on1entrate in a 1) in1h nonsti1. s.illet o6er high heat0 :ring to a boil an$ 1oo. for * minutes0 7e$u1e the heat to me$ium an$ 1ontinue to 1oo. until the /ui1e is re$u1e$ to 1 1u24 about 1) minutes more0 :e1ause of the 1onsisten1y of the gra2e /ui1e 1on1entrate4 o11asional light sti1.ing may o11ur4 so use a woo$en s2oon to 1he1. an$ 1lear the bottom of the s.illet two or three times $uring the re$u1tion0 Let 1ool4 2la1e in a 1o6ere$ 1ontainer an$ refrigerate0 ?hi1.en 9er.y: ?ombine all marina$e ingre$ients in a small bowl an$ mi3 well to form a 2aste0 Lay the 1hi1.en breasts on a har$ surfa1e4 1o6er with wa3e$ 2ar1hment 2a2er4 an$ gently 2oun$ the breasts until they are about 1H, in1h thi1.0 The thinner the meat is4 the easier it will be to eat later0 7emo6e the 2a2er from the 1hi1.en breasts4 $i6i$e the marina$e e6enly among them4 an$ gently rub on both si$es0 7efrigerate o6ernight in a 1o6ere$

1ontainer0 !rain the e31ess liAui$ from the 1hi1.en breasts an$ lay them e6enly aroun$ the $ehy$rator trays0 Pla1e in ma1hine an$ $ehy$rate until the 1hi1.en is 1oo.e$ an$ has $rie$ out4 about >) to >> hours0 !uring this time4 turn the 2ie1es o6er + or , times0

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,@0 ?%5NESE :EEF 9E7;G D1 + lb Flan. stea. ' or Lon$on broil #arina$e: 1H> 1 Light soy sau1e , 1H> tb %oney , 1H> tb !ry Sherry @ lg <arli1 1lo6es ' min1e$ 1 1H> tb <inger ' fresh4 min1e$ 1 1H> tb Sesame oil 1 1H> tb 7e$ 2e22er ' 1rushe$ !ash freshly groun$ white 2e22er ?ut meat in half lengthwise an$ sli1e $iagonally 1rosswise into 2a2er' thin stri2s 1'1H> to > in1hes wi$e an$ , in1hes long0 Transfer to shallow 2an0 ?ombine marina$e ingre$ients an$ rub thoroughly into meat0 Arrange meat on ra1.s an$ let $ry at 1ool room tem2erature o6ernight &$o not refrigerate-0 Preheat o6en to >*) F0 Line two large ba.ing sheets with foil an$ set wire ra1.&s- on to2 of ea1h0 Arrange meat on ra1.s in single layer0 :a.e +) minutes0 7e$u1e heat to 17* F an$ 1ontinue $rying meat another ,) minutes &meat shoul$ be lightly browne$ but not burne$-0 Let meat 1ontinue to $ry on ra1.s at 1ool room tem2erature o6ernight before 2a1.ing into /ars0 !rie$ meat 1an be brushe$ lightly with sesame oil for a$$itional fla6our an$ shine0 #a.es +@ 2ie1es or 1) buffet ser6ings0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,70 ?%5NESE :EEF 9E7;G D> + lb Stea. + <arli1 1lo6es4 min1e$ 1 tb <inger4 fresh4 min1e$ > tb Sesame oil 1H> 1 Soy sau1e > ts 7e$ 2e22ers4 $rie$4 1rushe$ 1 tb %oney 1H> ts Fhite 2e22er , tb !ry Sherry ?ut meat $iagonally 1rosswise into 1H,8 thi1.4 >8 wi$e stri2s0 Trim away any fat or gristle0 Transfer to a non'metalli1 2an0 A$$ the other ingre$ients an$ marina$e >, hours0 Arrange meat on ra1.s an$ let $ry at 1ool room tem2erature o6ernight &$o not refrigerate-0 Preheat o6en to >>*0 Line two large ba.ing sheets with foil an$ set wire ra1.s on to20 Arrange the meat on

ra1.s in single layer0 :a.e 1* minutes0 7e$u1e heat to 17* F an$ 1ontinue $rying meat another , hrs or more0 Lea6e meat on ra1.s to 1ool an$ 1ontinue $rying for se6eral hours before bagging it0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,(0 ? 775E! 9E7;G > 1 1 > > teas2oon groun$ bla1. 2e22er 1H> teas2oons salt teas2oon garli1 2ow$er teas2oons 1urry 2ow$er teas2oons lime or lemon /ui1e

Trim meat of all 6isible fat an$ any 1onne1ti6e tissueL ?ut into > in1h or so 1ubes0 Pla1e in bowl of foo$ 2ro1essor0 ?ombine all seasonings in a small bowl an$ mi3 well0 Pour o6er meat 1ubes0 Pro1ess until meat is 1ho22e$ 6ery finely0 5f it is less fine it will be not e3tru$e well an$ will be 1rumbly after $rying0 Pla1e in /er.y e3tru$er4 &we got ours at Fal'#art-0 E3tru$e onto $ryer trays an$ $ry for about , hours for four trays4 or until all moisture is gone an$ meat is $ry an$ leathery0 Fe li.e ours almost 1run1hy as it will absorb some moisture from the air after $rying0 Fe store ours in glass /ars4 tightly 1lose$0 Gou 1an store in the fri$ge if you li.e0 Fe ha6e a 6a1uum sealer an$ store e3tras in 6a1uum seale$ /ars0 5"m sure you 1oul$ ma.e tur.ey /er.y the same way0 The !ehy$rator must be set to the highest tem2erature it will go0 5 thin. ours is 1,* $egrees0 Gou 1oul$ also 2ut it in the o6en to $ry0 The 1on6e1tion ty2e o6en will $o best be1ause of the air flow0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ,90 !7G ? 7E SO T%FEST 9E7;G 1 ts Salt 1 ts Pe22er 1H> ts ?ayenne 2e22er + tb ?hili 2ow$er > ts ?umin > ?lo6es garli1 min1e$ > lb Stea. sli1e$ thinly ?ombine ingre$ients an$ thoroughly mi3 together0 This is a $ry marina$e so

there is no liAui$0 S2rin.le the s2i1e mi3ture on the meat sli1es an$ wor. into the grain with your fingers0 ?o6er an$ marinate o6ernight0 Pla1e trays in the o6en an$ $ry at 1,* F for first , hours4 then set o6en 1+) F until $ry &, to ( hrs0-0 9er.y shoul$ be har$ but not brittle0 :lot u2 any fat that a22ears with 2a2er towels0 OFor a 1hewy te3ture4 sli1e the meat with the grain4 or a1ross the grain for more ten$er /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *)0 ! ?; 9E7;G 5f you hunt waterfowl you shoul$ try this0 5 belie6e waterfowl ma.es /ust as goo$ /er.y as 6enison or beef000 it has a really goo$ fla6or0 ?ut u2 $u1. an$Hor geese into thin stri2s0 ?ut on the lengthwise grain0 #arinate in the following &$on"t s.im2-: :arbe1ue sau1e LiAui$ smo.e ?rushe$ groun$ 2e22ers &5 use$ a mi3ture of /ala2enos4 1hili4 an$ 1ayenne 2e22ers9amai1an /er. seasoning A few $ro2s of !a6e"s 5nsanity or other e3tra'hot sau1e A few $ro2s of For1estershire sau1e #arinate o6ernight4 then $ehy$rate for 9'1) hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *10 EASG ? 7E #EAT 9E7;G * lb #eat4 any 1ut 1H> 1 Non'io$iKe$ salt 1H> 1 Sugar 1 At Fater Trim all fat from meat0 Sli1e meat with the grain as thin as 2ossible0 The meat sli1es ni1ely when semi'froKen4 or your but1her will $o the sli1ing for you0 Pla1e the meat in 1ool brine an$ refrigerate o6ernight0 After no less than 1> hours4 ta.e the meat from the brine4 rinse lightly an$ allow to $ry on 2a2er towels for 1 hour0 Pla1e meat stri2s on the smo.er ra1.s an$ $ry for 1> hours4 using your fa6orite fuel0 Fhen stri2s are the $ryness you li.e4 allow to 1ool an$ transfer into a Ki2lo1. bag for ta.ing on tri2s4 hi.ing4 1am2ing4 et10 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

*>0 F5ESTA 9E7;G 1 ts2 salt 1H, ts2 2e22er 1 tbs 1hili 2ow$er 1 ts2 onion 2ow$er 1H, ts2 groun$ 1umin 1 ts2 garli1 2ow$er 1 lb lean meat4 thinly sli1e$0 &+H1@'1H, in thi1.5n a small glass bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat +', layers $ee2 in a 1ontainer4 s2ooning sau1e mi3ture o6er ea1h layer0 ?o6er tightly an$ marinate @'1> hours in the refrigerator4 stirring o11asionally an$ .ee2ing the mi3ture 1o6ere$0 !ehy$rate at 1,* $egrees until 2liable0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *+0 F5S% 9E7;G 1H> 1u2 soy sau1e , tbs0 sugar > ts20 grate$ fresh ginger 1 1lo6e garli14 min1e$ or +H, 1u2 of your fa6orite 1ommer1ial teriya.i sau1e > lbs0 fresh raw tuna or salmon OO OO Gou 1an use re$ sna22er4 sea bass4 swor$fish or any firm fish for fish /er.y0 Salmon an$ tuna are outstan$ing0 Salmon will bea$ oil $uring $rying4 so be sure to .ee2 soa.ing u2 oil with a 2a2er towel0 ?ut fish into thin stri2s about 1H,8 thi1.4 1'>8 wi$e4 an$ +'*8 long0 #i3 together marina$e ingre$ients4 2our o6er fish4 an$ marinate for about @ hours0 !ry in o6en at 1,* $egrees for about > hours4 then lower tem2erature to 1+) $egrees until $ry0 #a.es about 1H> lbs0 /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *,0 F7ONT5E7 9E7;G 1 ts Salt 1H, ts Pe22er 1 ts <arli1 2ow$er > tb For1hestershire sau1e > tb LiAui$ smo.e 1 lb Lean meatL thinly sli1e$ 5n a small bowl4 1ombine all ingre$ients Pla1e meat + or , layers $ee2 in a glass stainless 1ontainer4 s2ooning liAui$ smo.e mi3ture #arinate @'1> hours in the refrigerator4 e31e2t meat0 Stir to mi3 well0 or stoneware4 2lasti1 or o6er ea1h layer0 ?o6er tightly0 stirring o11asionally an$

.ee2ing the mi3ture tightly 1o6ere$0 Follow $ire1tions for $rying an$ storing0 #a.es 1H, lb0 /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC **0 <5N<E7E! :EEF 9E7;G 1 lean to2 roun$ #arina$e: 1H> 1 soy sau1e 1H, 1 white 6inegar 1 tb min1e$ ginger @ $s tabas1o sau1e > tb sugar 1 ts garli1 min1e$ S2i1e 7ub: 1 ts groun$ 1umin 1 ts 1hili 2ow$er 1 ts salt > tb 1ra1.e$ bla1. 2e22er 1 2n 1inamon ?ut to2 roun$ into 6ery thin &1H(- sli1es0 Pla1e the sli1es of to2 roun$ in a ba.ing 2an0 ?ombine marina$e ingre$ients an$ 2our o6er the beef stri2sL ma.ing sure all the stri2s are 1o6ere$ with liAui$0 7efrigerate an$ let marina$e for 1)'1> hours0 7emo6e the beef stri2s an$ $is1ar$ the liAui$0 Lay the stri2s on a wire ra1.4 2la1ing a 1oo.ie sheet un$erneath the ra1.0 5n a small bowl4 1ombine all the s2i1e rub ingre$ients an$ mi3 well0 S2rin.le the beef stri2s with the rub0 Pla1e the ra1. in the o6en at 1@) $egrees for ( hours0 Allow to 1ool to room tem20 then ben$ it' it shoul$ brea.4 not ben$0 Store in refrigerator0 Gou 1an use a $ehy$rator4 /ust follow instru1tions for $rying beef in your instru1tion manual0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *@0 %A#: 7<E7 9E7;G 1 lb =ery lean groun$ beef 1 tb For1estershire sau1e 1 ts ?uring saltL &o2tional4 this 1ontains nitrates an$ sugarL or subsitute an eAual amount of seasone$ salt1 $ash 1ayenne :uy the leanest groun$ beef 2ossible4 or sele1t a lean 1hu1. roast an$

grin$ it or ha6e it groun$0 ?ombine meat with remaining ingre$ients4 mi3ing well0 ?ut a 2ie1e of 2lasti1 wra2 the siKe of your $rying tray0 Put seasone$ groun$ beef on 2lasti1 wra2 an$4 using a moistene$ rolling 2in4 roll groun$ beef to 1H(8 thi1.4 s2rea$ing meat o6er entire area of tray0 A /er.y 2ress 1an be use$ instea$0 Follow manufa1turer"s $ire1tions0 Pla1e meat' 1o6ere$ 2lasti1 wra2 on gray an$ $ry at 1,) F for , to @ hours0 7emo6e tray4 2lasti1 wra2'si$e u20 Peel of wra2 an$ $is1ar$0 7oll 2a2er towels o6er to2 with rolling 2in to remo6e melte$ fat0 5n6ert meat onto another tray4 2lasti1 wra2'si$e u20 Peel of wra2 an$ $is1ar$0 7eturn meat to $ehy$rator an$ $ry for another , to @ hours0 To2 with 2a2er towels an$ roll again to absorb fat0 !ry until /er.y is har$ an$ leathery0 ?ut into stri2s before storing0 Pa1.age airtight an$ store in refrigerator or freeKer if 2ossible0 seMwithin @ months0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *70 %AFA55AN 9E7;G D1 1 lb Lean meat4 thinly sli1e$ &+H1@'1H, in thi1.1 ts Salt 1 ts <roun$ ginger 1 tb :rown sugar 1H, ts Pe22er 1H( ts ?ayenne 2e22er 1 ?rushe$ garli1 1lo6e 1H, 1 Pinea22le /ui1e 1H, 1 Soy sau1e 5n a small glass bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat +', layers $ee2 in a 1ontainer4 s2ooning sau1e mi3ture o6er ea1h layer0 ?o6er tightly an$ marinate @'1> hours in the fri$ge4 stirring o11asionally an$ .ee2ing the mi3ture 1o6ere$0 Lay out on trays4 >, to +@ hours in $ehy$rator0 5 use$ a 1ou2le of 1ans of 2inea22le 1hun.s with the /ui1e in the marinate$0 9ust $ehy$rate$ them with the meat0 =ery interesting0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *(0 %AFA55AN 9E7;G D> > lb Flan. stea. +H, 1 Soy sau1e > tb %awaiian salt 1 1H> tb Sugar 1 ?lo6e garli1L min1e$ 1 Pie1e gingerL 1rushe$

1 7e$ 1hili 2e22erL 1rushe$ &o2tional?ut beef into stri2s about 1 1H+ in1h wi$e0 ?ombine all other ingre$ients an$ soa. beef in the sau1e o6ernight0 5f you ha6e a $rying bo34 2la1e the meat in hot sun for two $ays4 bringing it in at night0 5f $rying in the o6en4 set o6en to 17* $egrees0 Pla1e meat on a ra1. su1h as a 1a.e 1oo.ing ra1.0 Pla1e ra1. on a 1oo.ie sheet an$ $ry meat in o6en for 7 hours0 ;ee2 in refrigerator0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC *90 %E7:E! 9E7;G > To + Poun$s 7oun$4 ?hu1. Stea. Or ?hu1. 7oast 1 ts Onion Salt 1H> ts Salt 1H> ts <arli1 Salt 1H> ts Lemon Pe22er 1H> ts Sausage Seasoning 1H> ts Thyme 1H> ts Oregano 1H> ts #ar/oram 1H> ts :asil ?ombine the s2i1es in a $ish0 ?ut the meat into stri2s less than 1H, of an in1h thi1.0 7emo6e ALL fat0 S2rin.le one si$e with the 1ombine$ seasonings an$ beat with a meat hammer0 Turn an$ re2eat the seasoning an$ beating0 Pla1e the stri2s on a 1oo.ie sheet or other flat 2an0 Pla1e in a 1>) $egree F0 o6en for , hours0 Turn an$ 2ut ba1. for another , hours0 ;ee2 the o6en $oor 2ro22e$ o2en for the entire time to allow the moisture to es1a2e0 Fith a gas o6en4 the 2ilot light may be enough to 2ro6i$e the heat0 Store in a 2lasti1 bag0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @)0 %5<% PLA5NS 9E7;G 1 2oun$ to2 roun$ stea. 1H> 1u2 For1estershire sau1e 1H> 1u2 soy sau1e 1H, 1u2 brown sugar , 1lo6es garli1 > teas2oons fresh groun$ bla1. 2e22er > teas2oons groun$ $rie$ re$ 1hile4 New #e3 '' or An1ho 1 teas2oon onion 2ow$er About > hours before you 2lan to barbe1ue4 2la1e the meat in the

freeKer to ma.e sli1ing it easier0 After +) to ,) minutes4 remo6e the meat from the freeKer an$ sli1e it as thin as you 1an with a goo$ shar2 .nife0 Trim the meat of all fat0 ?ombine the marina$e ingre$ients in a li$$e$ /ar0 Pla1e the meat in a 2lasti1 bag or shallow $ish an$ 2our the marina$e o6er it0 #arinate for about 1 hour0 Pre2are the smo.er for barbe1uing4 bringing the tem2erature to >))'>>) $egrees0 7emo6e the meat from the refrigerator4 $rain it4 an$ let it sit at room tem2erature for 1) to 1* minutes0 Transfer the meat to a sheet of hea6y'$uty foil4 se2arating the 2ie1es0 Pla1e the meat in the 1oolest 2art of your smo.er an$ 1oo. until the meat begins to bla1.en4 about ,* minutes0 Fra2 the foil loosely o6er the meat an$ 1ontinue barbe1uing for another 1 to 1 1H, hours4 until well'$rie$0 7emo6e the /er.y from the smo.er an$ let it 1ool to room tem2erature before ser6ing0 7efrigerate any lefto6ers0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @10 %O#E'STGLE 9E7;G 1 lb 7oun$ stea.4 1ut in stri2s ,831H( 8 thi1. 1H, 1 Soy sau1e 1 tb For1hestshire sau1e 1H> ts Onion 2ow$er 1H> ts <arli1 2ow$er 1H> ts :la1. 2e22er +H, ts %ot sau1e 1H> ts %i1.ory salt Sli1e roun$ stea.4 1ut in stri2s about , in0 long an$ 1H( in0 thi1.0 &The sli1ing is easier if the stea. is 2artially froKen0- ?ombine all the ingre$ients an$ marinate in the fri$ge for at least ( hrs4 mi3ing o11asionally0 Then s.ewer the marinate$ stri2s on bamboo s.ewers or tooth2i1.s an$ hang the stri2s in the o6en with a 2an below to 1at1h the $ri22ings0 Set the o6en on it"s lowest setting &l))'1*) F- an$ use something to .ee2 the $oor a/ar0 The /er.y shoul$ be $ry after ('1) hours0 This was my first time ma.ing /er.y an$ the 2ro$u1t 1ome out sur2riKingly goo$4 but 2erha2s a bit too salty0 Gou might want to try low salt soy sau1e0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @>0 %ONEG LE#ON :EEF 9E7;G 1 Flan. stea. 1 <arli1 1lo6e4 min1e$ 1H> 1 %oney 1 2n Pe22er

, tb Lemon /ui1e 1H> 1 Soy sau1e 1 2n Salt Put stea. in freeKer for about half an hour4 /ust until firm0 Sli1e stea. a1ross grain4 about 1H, in1h thi1.0 ?ombine remaining ingre$ients an$ marinate stea. stri2s in this for at least > hours0 Pla1e sli1es on ra1. in 2an an$ $ry in o6en at 1*) $egrees4 1> hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @+0 %OT E SP5?G 9E7;G * 2oun$s beef bris.et or 6enison 1 large fresh white onion or 1H+ 1u2 onion 2ow$er 1 large fresh garli1 1lo6e or > tbl0 garli1 2ow$er 1 bottle liAui$ smo.e &, fl0 oK01 1u2 soy sau1e +H, 1u2 wor1estershire sau1e > tables2oons stea. sau1e 1 tables2oon monoso$ium glutamate > teas2oons seasone$ salt 1H+ 1u2 bla1. 2e22er '' groun$ 1 tables2oon fresh rosemary lea6es > tables2oons sugar T%E %OT ST FF: * whole fresh %abanero 1hiles &more to taste- '' with see$s 1 tables2oon $rie$ PeAuin 1hile 2e22er '' with see$s 1H> bottle hot sau1e &* fl0 oK0, tables2oons $rie$ ?ayenne 2e22er '' groun$ Pre2are meat by 1utting into stri2s +H,8 I 1H>8 an$ as long as you 2refer0 ?ut a1ross grain for ten$er an$ lengthwise for 1hewy0 The more 1onsistent you are when 1utting the stri2s the better your /er.y will $ry e6enly0 #i3 all ingre$ients in blen$er e31e2t meat an$ ?ayenne0 Soa. stri2s of meat in the abo6e mi3ture an$ refrigerate for >,',( hours in a 1lose$ 1ontainer &5 use a Tu22leware brea$ bo3-0 Sha.e se6eral times to mi3 well0 Pat $ry0 Pla1e $ire1tly on o6en ra1.s that ha6e been 1o6ere$ with tin foil an$ s2raye$ with Pam0 ?oo. in 2reheate$ o6en P 1@) F for >'+ hours &with $oor 1lose$-0 This .ills ba1teria4 remo6es a lot of the e31ess moisture an$ melts any e31ess fat0 7eturn hot stri2s to mi3ture an$ refrigerate for another @'1> hours &remember to sha.e se6eral times-0 Pat $ry an$ s2rin.le with ?ayenne 2ow$er0 S2rea$ in $ehy$rator0 Set $ehy$rator at 1,* F0 The final $rying usually ta.es about another @'1) hours0 !o not o6er $ry &?he1. e6ery few hours-0

9er.y shoul$ be tuff an$ leathery4 not brittle or har$0 A real mouth watering %OT treatB En/oy0 5f you $on"t ha6e a $ehy$rator return 9er.y to 1*) F o6en for @'1> hours lea6ing $oor o2en a little0 An alternate for the final $rying woul$ be to use a low heat smo.er0 Lea6e out the LiAui$ Smo.e in the #arina$e0 Notes: =enison has always 1oo.e$ faster for me than beef &less moistureJ-0 So 1he1. it more freAuently0 Giel$s about 107* ' > lbs0 $rie$ /er.y0 5 ma.e this ni1e an$ hot for a reason0 5f 5 lea6e out most of the hot ingre$ients my 1hil$ren eat it li.e 1an$y &> lbs0 in + $aysB-0 E32eriment with the heat fa1tor to your taste0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @,0 %OT E TAN<G 9E7;G 1 teas2 salt > 1lo6es garli14 1rushe$ 1H, teas2 1ra1.e$ 2e22er > tables2 A'1 Stea. Sau1e 1H, teas2 1ayenne + tables2 For1estershire Sau1e 1 teas2 onion 2ow$er 1H> teas2 2a2ri.a 1 lb lean meat4 thinly sli1e$ 5n a glass bowl4 1ombine all ingre$ients &e31e2t meat-0 Pla1e meat sli1es in mi3ture4 sloshing aroun$ so all si$es get 1o6ere$0 #arinate @'1> hours4 in 1o6ere$ bowl &refrigerate-4 sloshing liAui$ aroun$ o11asionally0 !ry in a 1ommer1ial $ehy$rator or o6en4 at a tem2 setting of 1,) $egrees F0 The test 5 use to tell if it is $one is to ben$ a 2ie1e0 5f it brea.s instea$ of ben$s4 it"s $one0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @*0 9A?; !AN5ELS :EEF 9E7;G > Q Q R 1 Q , > 1 1 2oun$ flan. stea. 1u2 soy sau1e 1u2 9a1. !aniels bourbon 1u2 brown sugar tables2oon LiAui$ Smo.e 1u2 water 1lo6es garli1 tables2oons fresh groun$ bla1. 2e22er teas2oon re$ 2e22er teas2oon white 2e22er

1 teas2oon onion 2ow$er ?ombine the marina$e ingre$ients in a bowl0 Pla1e the meat in a 2lasti1 bag or shallow $ish an$ 2our the marina$e o6er it0 #arinate for about > $ays0 Stir u2 the mi3ture on1e in a while0 !ry meat in the lowest tem2erature of your o6en or in a foo$ $ehy$rator4 until fle3ible but stiff0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @@0 9A#A5?AN 9E7;G > lbs lean beef @ 1lo6es garli14 min1e$ +', habaneros4 min1e$ &5 left the see$s in> ts2 groun$ alls2i1e > ts2 $rie$ thyme 1 ts2 $rie$ oregano 1 ts2 nutmeg 1 ts2 groun$ 1innamon 0 * ts2 groun$ 1ayenne + ts2 salt 1 ts2 fresh groun$ bla1. 2e22er 1 >8 2ie1e of fresh ginger4 grate$ 1 lime4 /ui1e$ @ tbs 1rushe$ 2inea22le E /ui1e > tbs basalmi1 6inegar 1 tbs soy sau1e ?ut the beef into 6ery thin stri2s &2artially froKen hel2s a lot-4 an$ marina$e o6ernight0 Pat $ry an$ $ehy$rateB This is not O T7A<EO SLG hot4 but 1ertainly hot enough0 5 really li.e$ the 2inea22le4 but you 1oul$ 2robably use /ust about any a1i$i1 fruit /ui1e0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @70 9E7;G ST75PS '''#EAT''' 1 lb <roun$ beef 1 ts <arli1 2ow$er 1 ts Salt 1H, ts :la1. Pe22er 1 ts LiAui$ smo.e 1 tb A'1 Sau1e 1H> 1 Sui1. Sua.er Oats 1 Eggwhite '''SA ?E''' > tb A'1 Sau1e > tb For1hestershire Sau1e + tb ;et1hu2 > tb =egetable Oil

1 ts Soy Sau1e 1 ts LiAui$ Smo.e > tb Fater #i3 groun$ beef with all other ingre$ients4 stir until mi3e$0 Put into a foo$ 2ro1essor with 1ho22ing .nife an$ 1ho2 for a goo$ minute4 until well'mi3e$ together an$ 1onsisten1y of 2utty0 On a floure$ 1utting boar$4 ta.e ball of meat mi3ture an$ 1oat both si$es lightly with flour so it won"t sti1. an$ roll out with floure$ rolling 2in4 fol$ an$ roll until roughly (8 by 1>8 re1tangle 1H(8 or less thi1.0 sing a 2iKKa 1utter4 1ut into 18 wi$e stri2s (8 long an$ 1arefully transfer to a wire ra1.0 %eat o6en to +)) F4 2la1e wire ra1. with meat in o6en on o6en ra1. in 1enter of o6en4 with se1on$ o6en ra1. one not1h below0 On lower ra1.4 2la1e 1oo.ie sheet un$er meat to a1t as a $ri2 2an0 :a.e for 1 hour at +)) F0 #i3 together sau1e ingre$ients in shallow $ish0 7emo6e ra1. of meat4 roll ea1h stri2 into sau1e mi3 an$ return to ra1.0 Fhen all 1oate$4 return to o6en an$ in1rease tem20 to ,*) F0 :a.e for 1* min0 7emo6e ra1. again an$ re1oat stri2s an$ return to o6en for another 1* min0 or until stri2s be1ome almost burnt aroun$ e$ges0 7emo6e from o6en an$ 1oat one last time4 then let sit an$ 1ool to room tem20 En/oyB CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @(0 ;5LLE7 9E7;G 1 1 soy sau1e 1H> 1 wor1estershire sau1e 1H> 1 water 1 tb salt 1 tb 2e22er 1 tb onion 2ow$er 1 tb 1oarse groun$ garli1 2ow$er 1 1H> ts tobas1o sau1e 1 1H> ts liAui$ smo.e #i3 all together an$ let sit for about an hour0 Stir on1e in awhile0 <et about +', 2oun$s of the 1hea2est4 leanest meat you 1an fin$0 5 li.e flan. stea. or arm roast4 but they aren"t 6ery 1hea20 Put it in the freeKer for a 1ou2le hours0 5ts easier to sli1e 2ro2erly when its 2artially froKen0 Sli1e the meat F5T%4 NOT A<A5NST the grain of the meat0 Sli1e into stri2s 1H( ' 1H, in1h thi1.0 T75# AS # ?% FAT OFF AS POSS5:LE0

!i2 the meat stri2s in the sau1e with a stirring motion to 1o6er the meat with the s2i1es0 Layer the meat in a 2an0 Pour the remaining sau1e o6er the layere$ meat an$ marinate o6ernite0 !rain the meat4 trying to .ee2 as mu1h s2i1e as 2ossible on the meat stri2s0 Pla1e on a $rying ra1. or o6en ra1. an$ heat about 17* $egrees for about three hours0 The meat shoul$ be $ry an$ leathery4 not brittle0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC @90 ;O7EAN 9E7;G 1H> ts2 salt 1H, ts2 2e22er > ts2 sugar 1 ts2 #S< &if $esire$1 tbs $ry sherry &if $esire$> tbs sesame see$s 1H, 1u2 soy sau1e 1 lb lean meat4 thinly sli1e$0 &+H1@'1H, in thi1.5n a small glass bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat +', layers $ee2 in a 1ontainer4 s2ooning sau1e mi3ture o6er ea1h layer0 ?o6er tightly an$ marinate @'1> hours in the refrigerator4 stirring o11asionally an$ .ee2ing the mi3ture 1o6ere$0 !ehy$rate at 1,* $egrees until 2liable0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7)0 LOF SALT 9E7;G ( oK low salt soy sau1e , tb liAui$ smo.e Soa. meat at least > hours4 then 2la1e on $ehy$rator trays0 Fe li.e the 2e22er /er.y4 so after 2la1ing on the trays 5 s2rin.le 1oarse grin$ bla1. 2e22er on it4 turn o6er an$ re2eat to other si$e of meat0 !ry on high until har$4 but not brittle0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 710 #EI5?AN 9E7;G 1 lb lean meat4 thinly sli1e$ 1 ts20 salt 1H, ts20 2e22er 1 ts20 1hili 2ow$er 1H> ts20 garli1 2ow$er 1H> ts20 1rushe$ oregano 1 ts20 2a2ri.a

:len$ all ingre$ients e31e2t meat in a bowl0 !i2 ea1h 2ie1e of meat into marina$e4 1oating well0 Pla1e in shallow glass $ish0 Pour remaining marina$e o6er to24 1o6er an$ refrigerate for ('1> hours0 Fhen the meat is rea$y4 remo6e it from the marina$e an$ 2at $ry with 2a2er towels0 Pro1ee$ with $rying either in o6en or foo$ $ehy$rator0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7>0 #5?7OFA=E :EEF 9E7;G > lbs0 beef &1an use flan. stea.4 1hu1. roast4 bris.et4 sirloin ti2 or stea.1H> ts20 seasone$ salt 1H+ ts20 garli1 2ow$er 1H+ ts20 2e22er 1 ts20 #S< 1 ts20 onion 2ow$er 1H> 10 For1estershire sau1e 1H> 10 soy sau1e > tbs20 liAui$ smo.e Trim off e31ess fat0 Semi'freeKe meat for easier sli1ing0 ?ut a1ross grain into 1H( in1h stri2s0 Pla1e meat in shallow 2an0 ?ombine all ingre$ients an$ 2our o6er meat sli1es0 Let set o6ernight in the refrigerator0 To 1oo.: Lay out stri2s on mi1rowa6e ba1on ra1.0 ?o6er with 2a2er towel0 ?oo. on high 2ower for > 1H> minutes0 Turn stri2s0 ?oo. 1 1H> minutes0 Turn stri2s0 ?oo. 1 1H> minutes0 Let stan$ * minutes before eating0 ?oo.ing time may 6ary with thi1.ness of meat0 Store in airtight 1ontainer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7+0 #5?7OFA=E =EN5SON 9E7;G 1H> lb Trimme$ 6enison 1H, ts Salt 1H+ ts <arli1 Pow$er 1 ts A11ent 1H, ts :la1. Pe22er 1H, 1 For1estershire Sau1e 1H, 1 Soy Sau1e 1H, 1 Fater @ !ro2s LiAui$ Smo.e ?ut meat into 1H(8 thi1. stri2s4 whi1h is easier if it is slightly froKen0 ?ombine ingre$ients4 an$ 2la1e with meat in refrigerator o6ernight to marinate0 Then 2la1e the meat stri2s in a mi1rowa6e roasting ra1.0 Set the mi1rowa6e on high for , to @ minutes0 After , minutes4 a$$ time in +) se1on$ in1rements0 The i$ea is to ha6e a $rie$ /er.y4 whi1h means a 1olor

1hange from brown to $ar. brown4 an$ a 1onsisten1y in the meat that has 1hange$ from su22le to leathery in it"s te3ture0 That"s itB CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7,0 #5!!LE EASTE7N 9E7;G 1 ts2 salt 1H( ts2 2e22er 1 1H> ts2 1orian$er 1H, ts2 groun$ ginger 1H, ts2 turmeri1 1H( ts2 groun$ 1umin 1H, ts2 1hili 2ow$er 1 lb lean meat4 thinly sli1e$0 &+H1@'1H, in thi1.5n a small glass bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat +', layers $ee2 in a 1ontainer4 s2ooning sau1e mi3ture o6er ea1h layer0 ?o6er tightly an$ marinate @'1> hours in the refrigerator4 stirring o11asionally an$ .ee2ing the mi3ture 1o6ere$0 !ehy$rate at 1,* $egrees until 2liable0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7*0 #5L! #EI5?AN 9E7;G 1 ts2 salt 1H> ts2 1rushe$ oregano 1H, ts2 2e22er 1 ts2 2a2ri.a 1 ts2 1hili 2ow$er 1H> ts2 garli1 2ow$er 1 lb lean meat4 thinly sli1e$0 &+H1@'1H, in thi1.5n a small glass bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat +', layers $ee2 in a 1ontainer4 s2ooning sau1e mi3ture o6er ea1h layer0 ?o6er tightly an$ marinate @'1> hours in the refrigerator4 stirring o11asionally an$ .ee2ing the mi3ture 1o6ere$0 !ehy$rate at 1,* $egrees until 2liable0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7@0 #O!E7N 9E7;G > lb 7oun$ stea.L 18 thi1. 1H> 1 For1estershire sau1e 1 ts saltM2e22er to taste > tb Parsley fla.es 1H, ts <arli1 2ow$erL o2tional Note: ?hili 2ow$er4 barbeAue salt4 2a2ri.a4 horsera$ish4 an$ onion salt or fla.es may also be use$ in the marina$e &or any i$eas of your own-0

Sli1e stea. into 1H> in1h wi$e stri2s an$ 2la1e in a single layer in a 2an or ba.ing $ish0 #i3 other ingre$ients an$ 2our o6er meat0 #arinate in refrigerator o6ernight0 7emo6e an$ 2la1e meat 1arefully on 1oo.ie sheet0 !ry in 17* F o6en for one hour an$ then re$u1e tem2erature to 1*)0 ?ontinue ba.ing stri2s in the low o6en until $ry4 but 2liable4 one to three hours0 ?ool /er.y an$ store in tightly seale$ 1ontainers0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 770 #O9O SP5?E 9E7;G 1 > 1 1 > > 2oun$ lean roun$ roast Tables2oons lime /ui1e teas2oon groun$ 1umin 1H> teas2oons salt teas2oons groun$ bla1. 2e22er teas2oons garli1 2ow$er

Trim meat of all 6isible fat an$ any 1onne1ti6e tissueL ?ut into > in1h or so 1ubes0 Pla1e in bowl of foo$ 2ro1essor0 ?ombine all seasonings in a small bowl an$ mi3 well0 Pour o6er meat 1ubes0 Pro1ess until meat is 1ho22e$ 6ery finely0 5f it is less fine it will be not e3tru$e well an$ will be 1rumbly after $rying0 Pla1e in /er.y e3tru$er4 &we got ours at Fal'#art-0 E3tru$e onto $ryer trays an$ $ry for about , hours for four trays4 or until all moisture is gone an$ meat is $ry an$ leathery0 Fe li.e ours almost 1run1hy as it will absorb some moisture from the air after $rying0 Fe store ours in glass /ars4 tightly 1lose$0 Gou 1an store in the fri$ge if you li.e0 Fe ha6e a 6a1uum sealer an$ store e3tras in 6a1uum seale$ /ars0 5"m sure you 1oul$ ma.e tur.ey /er.y the same way0 The !ehy$rator must be set to the highest tem2erature it will go0 5 thin. ours is 1,* $egrees0 Gou 1oul$ also 2ut it in the o6en to $ry0 The 1on6e1tion ty2e o6en will $o best be1ause of the air flow0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 7(0 #OLASSES 9E7;G * lb Lean meat 1 1 ?uring salt 1H> 1 #olasses &or brown sugar1 ts LiAui$ garli1 , tb :la1. 2e22er

> At Fater 7emo6e all fat an$ membrane from the meat0 ?ombine the rest of the ingre$ients0 Soa. the meat in the solution for ( to 1) hours0 7emo6e meat an$ rinse thoroughly0 Pat $ry with 2a2er towels to remo6e e31ess moisture0 Let stan$ to air'$ry for an hour or so0 Then rub in the seasonings of your 1hoi1e4 su1h as onion salt4 garli1 salt4 2e22er or a 2re2are$ seasoning mi3 from the s2i1e $e2artment at the mar.et0 Smo.e meat for ( to 1> hours or until rea$y0 Test the meat by twisting a stri2 of meat0 5t shoul$ be fle3ible but stiff li.e a 2ie1e of ro2e0 7emo6e an$ let stan$ until 1ool0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 790 ON5ON <7O N! :EEF 9E7;G > oK Pa1.age $rie$ onion sou2 mi3 1H, 1 Fater 1H, 1 Soy sau1e 1 ts <arli1L 1ho22e$ 1 ts ?uring salt !rie$ herbs or fla6orings of 1hoi1e 1 1H> lb =ery lean groun$ beef 5n a bowl4 1ombine onion sou2 mi3 an$ water0 Let sit for 1) mintues0 A$$ the remaining ingrei$ents4 in1lu$ing the beef4 an$ 1ombine well0 Let marinate for at least > hours0 For a more 2ronoun1e$ fla6or4 1o6er an$ refrigerate for ( to 1> hours0 Put through a /er.y 2ress4 O7 sha2e the meat into 1' to >'in1h balls0 Line ea1h $rying tray with a soli$ leather sheet0 To2 it with a mesh sheet0 Arrange the meat roun$s on the mesh sheets0 !ry at 1,* F0 or abo6e until har$4 about @ to 1) hours0 Fith some $ehy$rators4 you will ha6e to turn the roun$s to ensure uniform $rying0 5f bea$s of melte$ fat form on the roun$s as they are $rying4 blot them u2 with a 1lean4 unin.e$ 2a2er towel0 Ea1h lb0 of groun$ beef ma.es about , oK0 /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ()0 O75<5NAL 9E7;G #eatL 1ut into 1H>8 thi1. by 18 wi$e Fire or ?or$ :rine solutionL boiling 1 1u2 saltM1 gallon water ?ut meat stri2s 1H> in1h thi1. by 1 in1h wi$e0 String onto a 2ie1e of

wire or 1or$0 !i2 into boiling brine solution &1 1u2 salt to 1 gallon wateruntil meat loses its re$ 1olor0 7emo6e meat from water an$ let $ri2 $ry0 %ang near a fire4 but not so 1lose as to 1oo. the meat0 #ay be air $rie$ or sun $rie$4 but this ta.es mu1h longer &$ays or wee.s-4 an$ the meat must be 2rote1te$ from inse1ts0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (10 O=EN'!75E! 8ANG #EAT8 9E7;G This 2arti1ular /er.y 1an be ma$e from beef'flan.4 bris.et4 lean rum2 roast4 to2 roun$ stea.4 6enison or the white meat from 1hi1.en or tur.ey0 Partially freeKing the meat ma.es it easier to sli1e e6enly0 ?ut with the grain if you want your /er.y 1hewy4 a1ross the grain for more ten$er4 brittle /er.y0 1'1H> to > 2oun$s lean boneless meat 1H, 1u2 soy sau1e 1 tables2oon For1estershire 1H, teas2oon EA?% 2e22er E garli1 2ow$er 1H> teas2oon onion 2ow$er 1 teas2oon hi1.ory smo.e'fla6ore$ salt &liAui$ smo.e with 2in1h of salt is o. tooTrim an$ $is1ar$ ALL fat from the meat &as it be1omes oily-0 ?ut meat in 1H( to 1H, in1h thi1. sli1es0 5f ne1essary4 1ut large sli1es to ma.e stri2s about 1'1H> in1hes wi$e an$ as long as 2ossible0 5n a bowl 1ombine soy sau1e4 For1estershire4 2e22er4 garli1 2ow$er4 onion 2ow$er an$ smo.e'fla6ore$ salt0 Stir until seasonings are $issol6e$0 A$$ all the the meat stri2s an$ wor. them thoroughly into the mi3ture until all surfa1es are well 1oate$0 The meat will absorb most4 if not all4 the liAui$0 ?o6er tightly an$ let stan$ o6ernight in the refrigerator0 Or you 1an let stan$ one hour an$ 2ro1ee$0 Sha.e off any e31ess liAui$4 arrange stri2s of meat 1lose together4 but no o6erla22ing4 $ire1tly on o6en ra1.s or 1a.e ra1.s set in shallow4 rimme$ 2ans0 !ry meat in o6en at the lowest 2ossible setting 1*) $egrees to >)) $egrees &F-0 Fli2 e6ery hour or two ' until it feels har$ an$ is $ry to the tou1h ' * hours for 1hi1.en E tur.ey4 , to 7 hours for beef an$ 6ension0 Pat off any bea$s of oil0 ?ool an$ store in airtight 2lasti1 bags or in /ars with tight fitting li$s0 ;ee2s in refrigerator or at room tem2erature in$efinitely0

NOTE: This is goo$ with garli1 too0 5f you ha6e one of those herb mortar an$ 2estle things of glass4 metal or 1erami14 mash u2 a finely $i1e$ garli1 1lo6e with the 2e22er4 onion 2ow$er an$ hi1.ory'smo.e$ salt until it is a greyish mess0 To this a$$ the liAui$s an$ 2ro1ee$0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (>0 PAN5OLO :EEF 9E7;G 1 1H> lb flan. stea.L trimme$ of all fat 1H, 1 lime /ui1e > tb re$u1e$'so$ium soy sau1e > tb wor1estershire 1 tb fresh gingerL grate$ 1 ts 1rushe$ re$ 2e22er fla.es 1H, ts 1oarsley groun$ bla1. 2e22er 1H( ts liAui$ smo.e 6egetable oil 1oo.ing s2ray FreeKe meat until firm but not har$L then 1ut into 1H(' to 1H,'in1h' thi1. sli1es0 5n a me$ium'siKe glass4 stoneware4 2lasti1 or stainless steel bowl4 1ombine lime /ui1e4 soy sau1e4 For1estershire4 ginger4 re$ 2e22er fla.es4 bla1. 2e22er4 an$ liAui$ smo.e0 Stir to $issol6e seasonings0 A$$ meat an$ mi3 until all surfa1es are thoroughly 1oate$0 ?o6er tightly an$ refrigerate for at least @ hours or until ne3t $ay4 stirring o11asionallyL re1o6er tightly after stirring0 Then 2ro1ee$ in whi1he6er $rying metho$ you 2refer0 Storage time: 2 to + wee.s at room tem2eratureL u2 to , months in refrigeratorL u2 to ( months in freeKer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (+0 PEPPE7E! :EEF 9E7;G 1 1u2 For1estershire sau1e 1 teas2oon liAui$ smo.e >H+ 1u2 light soy sau1e 1 1H> teas2oons salt 1 teas2oon onion 2ow$er4 or > teas2oons finely min1e$ fresh onion + tables2oons 1atsu2 or salsa 1 1H> teas2oons finely 1ho22e$ garli1 > 1H> teas2oons brown sugar 1 teas2oon groun$ bla1. 2e22er fresh groun$ 2e22er ?ombine all in a mi1rowa6e safe $ish0 #i3 well0 #i1rowa6e on high 1 1H> to > minutes4 until hot but not boiling0 Stir well an$ set asi$e to 1ool $own0

Fhen /ust warm to the tou1h4 you are rea$y to marinate the meat0 Start by 2ouring /ust a little of the marina$e in the bottom of your $ish4 followe$ by a single layer of meat4 more marina$e4 more meat4 et10 until all the meat is 1o6ere$0 Pour any remaining marina$e o6er the to20 Let the meat marinate 1'> hours $e2en$ing on the thi1.ness0 The longer the better0 As you layer ea1h tray of your foo$ $ehy$rator with meat4 s2rin.le with fresh groun$ 2e22er0 Press lightly to 8set8 the 2e22er into the meat0 %ow mu1hJ !e2en$s on your taste0 !ehy$rate a11or$ing to manufa1turer"s $ire1tions0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (,0 PE7FE?T 9E7;G #A75NA!E 1 1 Soy sau1e 1H> 1 Fater 1H> 1 =inegar 1H, 1 :alsami1 6inegar 1 ts Salt > tb ?ra1.e$ 2e22er1orns 1H> 1 :la1. 1offee > ts %oney 1 2n ?ayenne 2e22er 1H, ts LiAui$ smo.e 1 S2lash of white wine #a.es enough marina$e to 1o6er > lbs of meat0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (*0 P5LLOF ?ASE 9E7;G 1 lg :oneless :utt 7oast Salt An$ Pe22er <et as large a :oneless :utt as you 1an0 ?ut the in$i6i$ual mus1les out of the meat an$ 1ut off an$ $is1ar$ all the fat an$ 1onne1ting tissue0 ?ut the meat a1ross the grain as thin as 2ossible4 1H1@ to 1H(th of an in1h0 The thinner the sli1es4 the easier it will be to $ry0 Salt an$ 2e22er the meat generously on both si$es4 using more 2e22er than salt0 Lay out the meat stri2s on a 1a.e or o6en ra1. without o6erla22ing them0 Set the ra1. in an insert fire2la1e an$ 1oo. on low heat for ( to 1) hours4 turning e6ery + to , hours4 until $rie$0 Gou 1an $o the same with a $ehy$rator or o6en4 but it wont turn out as goo$0 After it"s $one4 store in a 2illow1ase0 !on"t STO7E it in 2lasti14 as the meat has to be able to breath4 an$ a 2a2er sa1.

will lea6e a 2a2er taste0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (@0 POF FOF 9E7;G > lb =ery Lean <roun$ :eef Or Other #eat 1H+ 1 Soy Sau1e 1 ts LiAui$ Smo.e 1 1H> ts :rown Sugar 1 ts SaltM1 ts Pe22er 1 ts Puree$ <arli1 #i3 all ingre$ients together well0 7efrigerate4 1o6ere$4 o6ernight to blen$ fla6ors0 7oll out the mi3ture between sheets of wa3 2a2er or 2lasti1 wra2 to a 1H,'in1h thi1.ness0 Pla1e the layers of meat in a 1*) F $ehy$rator4 in 1on6enient siKe 2ie1es or 2la1e on metal mesh o6er 1a.e ra1.s in a 1*) F o6en0 !ry meat for 7 to ( hrs0 The /er.y will be 1hewy but not 1om2letely $ry0 ?ut into +H,' to 1'in1h stri2s with .it1hen shears0 #a.es +H, lb /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (70 SA=O7G 9E7;G :eef or 6enison4 1ut into 1H, in1h thi1. stri2s4 2referrably F5T% the grain 1 &1) oK0- bottle For1estershire sau1e 1 &1) oK0- bottle Soy sau1e 10* oK0 LiAui$ Smo.e #i3 For1ester4 Soy4 an$ LiAui$ Smo.e together0 #arinate the beef or 6enison stri2s in this mi3ture o6ernight0 !ry in a 1*) $egree o6en for @'( hours4 or until $rie$ to $esire$ $ryness0 5f you are using a $ehy$rator4 set to 1,) $egrees FL it shoul$ ta.e about ,'@ hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC ((0 S#O;E! 9E7;G 1) oK :ottle of lo salt soy sau1e 1H+ 1 For1estershire sau1e > tb LiAui$ mesAuite smo.e OO 1 1H, ts Onion 2ow$er 1 1H, ts <arli1 2ow$er > 1H> ts Pe22er > tb :rown sugar 2 to + lb lean meat &beef4 $eer4 el. et10OO use only in 2la1e of smo.er

#i3 all ingre$ients e31e2t meat to ma.e marina$e0 ?ut thinly sli1e$ meat into 1H> in1h stri2s an$ marinate for 1> to >, hours &the longer the better-0 Smo.e using mesAuite 1hi2s for about three hours an$ then finish $rying in o6en0 5f $oing whole o2eration in o6en use liAui$ smo.e an$ hang stri2s of meat on highest ra1. an$ 2ut shallow 2an un$erneath to 1at1h $ri22ings0 Turn o6en on an$ set to lowest 2ossible setting an$ lea6e for @ to ( hours until thoroughly $rie$0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC (90 S#O;E! %A#: 7<E7 9E7;G 1H> 1 Soy sau1eL 1an use light 1 tb Alls2i1e , tb Sugar > ts Fresh gingerL grate$ 1 ?lo6e garli1L min1e$ 1 tb LiAui$ smo.eL hi1.ory or mesAuite > lb <roun$ meatL leanest 2ossible Press hamburger meat into flat stri2s * in1hes long by 1'1H> wi$e an$ 1H, in1h thi1.0 Pla1e one layer of hamburger stri2s in $ish for marinating0 #i3 marina$e ingre$ients together in a bowl0 After well mi3e$4 s2rin.le marina$e sau1e o6er meat4 soa.ing well0 Turn meat o6er an$ s2rin.le with sau1e0 A$$ layers of hamburger stri2s to marinating $ish an$ re2eat s2rin.ling of marina$e0 Pour remaining marina$e sau1e o6er meat0 ?o6er tightly an$ let marinate in refrigerator for @ to 1> hours0 7otate layers of meat o11asionally0 Pla1e in $ehy$rator until $ry0 Fhile meat is $rying4 blot e31ess oil with 2a2er towel0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9)0 S#O;E! T 7;EG 9E7;G 1H> 1 Soy sau1eL 1an use light , tb Sugar > ts Fresh gingerL grate$ 1 ?lo6e garli1L min1e$ 1 tb LiAui$ smo.e > lb ?oo.e$ tur.eyL sli1e$ 2a2er thin &tur.ey thighs or breasts are best#i3 marina$e ingre$ients together in a bowl0 !i2 meat sli1es into marina$e0 Pla1e $i22e$ meat in layers in a bowl or $ish0 Pour remaining marina$e sau1e o6er meat0 ?o6er tightly an$ let marinate in refrigerator for @ to 1> hours0 7otate layers of meat o11asionally0 Pla1e in $ehy$rator until $ry0 Fhile

meat is $rying4 blot e31ess oil with 2a2er towel0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 910 S#O;E%O SE 9E7;G #eat: 6enison to2 roun$ stea. tur.ey breast :rine: ;iln $rie$ me$ium malt molasses &:rer 7abbit light or <ran$ma"sbla1. an$Hor re$ 2e22er The #eat: <enerally4 the lean s1ra2s from most 6enison &el.4 $eer4 1aribou4 antelo2e an$ moose- wor. 6ery goo$0 :ear is greasy &sorry :ear-4 as is 2or.0 :uffalo is similar to beef an$ ma.es goo$ /er.y0 The best 1ut of beef that will yiel$ the most usable lean meat is the to2 roun$0 5f you li.e tur.ey4 use large bone in breasts an$ remo6e the bone0 5 ha6en"t $one re2tiles4 but what the hey4 if that"s your bag gi6e it a shot0 The meat shoul$ be reasonably age$4 at least .e2t 1ool for a wee. or so after it"s $resse$ out an$ s.inne$0 5t is im2ortant to trim as mu1h fat off as 2ossible4 e6en if you ha6e to 1ut it out or s1ra2e it off0 The fat will not ta.e salt 6ery well when the meat brines4 it will be1ome ran1i$ an$ grow mol$ Aui1.ly0 ?ut the meat with the grain4 into stri2s as big aroun$ as your thumb &+H,'18 sAuare- an$ as long as 2ossible0 The :rine: This is a self brining metho$ an$ wor.s in two stages4 $ehy$ration an$ rehy$ration0 The ingre$ients nee$e$ are: A .iln $rie$ me$ium salt0 #ost fee$ stores ha6e *)D bags for about T+0)) whi1h will ma.e about eight thousan$ 2oun$s of /er.y0 #e$ium salt is about the siKe of salt that 1omes on a 2retKel0 #olasses0 5 use :rer 7abbit light or <ran$ma"s0 :rer 7abbit 1omes in 2int bottles an$ ha6e a small to2 that you 1an 2our a ni1e "string" from0 <ran$ma"s 1omes in a large mouth bottle an$ it"s best if you transfer it to some sort of a sAueeKe to2 .et1hu2 or 2an1a.e syru2 bottle &1 2int U about >)D of meat-0 :la1. Pe22er4 me$ium grin$ or 1oarse ' your 1hoi1e0 5f you li.e it hot4 use re$ 2e22er fla.es instea$4 if you $on"t li.e 2e22er lea6e it out0 This brine 2ro1ess goes easier an$ more Aui1.ly if you ha6e a few e3tra ha22y han$s /oining in ' the .i$s4 the wife an$ myself

usually ma.e it a 2ro/e1t an$ when it"s $one e6eryone gets to 2at ea1h other on the ba1.0 Sin1e we"re all together an$ hel2ing ea1h other4 some interesting 1on6ersations usually surfa1e0 Anyway4 you will nee$ a flat bottom non'1orrosi6e 1ontainer an$ li$4 a Tu22erware storage bin4 a 2lasti1 bus tray or a stainless steam table 2an will wor. well0 The siKe $e2en$s on the amount of meat an$ the room in your refer ' the li$s .ee2 things out an$ are han$y for sta1.ing the 1ontainers0 Salt the bottom of the 2an e6enly4 ma.ing sure to get in the 1orners as well0 This may not be as easy as it soun$s0 Put a few 2oun$s of salt in a bowl4 1u2 your fingers together an$ s1oo2 out about a half a han$ful ' not in your 2alm0 Sha.e your han$ ba1. an$ forth a1ross the to2 an$ about a foot abo6e the to2 of the 2an0 As the salt starts to lea6e your han$4 slowly o2en your fingers an$ let the salt run through e6enly0 %an$ salting may reAuire some 2ra1ti1e0 Pra1ti1e salting the bottom of the 2an until it be1omes 1omfortable an$ the 1o6erage is without gobs or strea.s or 6oi$s0 5f this metho$ be1omes too frustrating4 a sha.er to2 /ar wor.s too ' a mayonnaise /ar with the metal li$ 2o.e$ full of holes by a 1@ 2enny nail0 The 1o6erage amount shoul$ be between light 1o6erage &barely 1o6ering- an$ full 1o6erage &1om2letely 1o6ering- ' the only 1om2arison 5 1an thin. of4 is sugar on a 2ie 1rust4 or4 sugar on your 1ereal0 Gou $on"t want it too salty4 so4 one might 1onsi$er their first bat1h of /er.y e32erimental an$ ta.e it from there0 String the molasses0 Same .in$a $eal as the salt4 hol$ the bottle about a foot abo6e the 2an4 start mo6ing it from si$e to si$e an$ 2our0 Fhen the molasses starts running try to get a "string" about the siKe of a 2en1il lea$ an$ let it 1riss1ross the 2an bottom o6er the salt0 On1e the strings are e6en in one $ire1tion4 1hange $ire1tions &2er2en$i1ular- an$ string e6enly a1ross again0 !on"t forget the 1orners0 Fhen it"s $one it will be an e6en gri$ about 1H>8 sAuare 1o6ering the 2an bottom0 <oo$ lu1.000 $on"t worry4 1)'1> layers an$ you"ll be able to sign your name with it0 The 2e22er will 6ary as to in$i6i$ual taste0 One note though4 2e22er almost $oubles its intensity as it soa.s an$ is easy to o6er2ower the finishe$ 2ro$u1t0 5 woul$ re1ommen$ that a light $usting woul$ be suffi1ient for most 2eo2le &about the way you woul$ 2e22er a ba.e$ 2otato-0 7e$ 2e22er fla.es4 e6en more so0 Again4 hol$ the 2e22er 1an about a foot abo6e4 an$ $ust it e6enly ' goo$4 you remembere$ the 1orners0

Layer the meat stri2s a1ross the bottom of the 2an one at a time0 Starting on one si$e4 2la1e the stri2s ne3t to ea1h other without o6erla22ing an$ with all of the stri2s running in the same $ire1tion0 For. the meat a1ross until the layer is 1om2lete4 without 6oi$s0 Pat the surfa1e4 e$ges an$ 1orners $own smooth an$ flat0 Salt4 molasses an$ 2e22er the surfa1e as was $one to the bottom of the 2an to start0 The se1on$ layer of meat is $one the same4 but it is ran 2er2en$i1ular to the first layer0 Pat smooth4 salt4 molasses an$ 2e22er0 Ea1h a$$itional layer is 2la1e$ 2er2en$i1ular to the layer before it0 ?ontinue layering the meat until it rea1hes to a le6el about >8 from the to2 of the 2an0 The last layer4 or 2artial layer4 gets the salt4 molasses an$ 2e22er treatment as well0 This brining metho$ will 1ure the meat in two $ays0 Pla1e the 2an in the refer4 1o6er an$ let sit un$isturbe$ for the first $ay &refrigeration is not ne1essary if 2re2are$ in a 1ool 1limate +*',*F-0 After about >, hours the meat shoul$ be "turne$" ' !ig your han$s in the 2an an$ se2arate all of the stri2s4 turning it o6er se6eral times to get the meat re$istribute$ into a ran$om or$er0 #ash the meat ba1. $own into the brining /ui1es & at this 2oint the /ui1e will be thin an$ watery- 1o6er an$ let sit for another $ay0 5 usually taste the /ui1e at this 2oint ' if it tastes too salty it 1an be rinse$ with water4 but it will not be as goo$0 5f the salt is right it will ha6e a slightly sweet4 2e22ery fla6or0 !uring this ne3t $ay the meat will soa. u2 the brine /ui1es an$ when the meat is remo6e$ before smo.ing4 it will ha6e a "1an$ie$" te3ture ' sti1.y an$ 2liable0 There shoul$ be 6ery little4 if any4 brine solution left in the 2an0 The meat will ha6e soa.e$ u2 the brine an$ be somewhat swelle$ u24 as 1om2are$ to the first turning0 Smo.ehousing the meat: The smo.ing 2ro1ess will reAuire a smo.ehouse or smo.ing unit that is 1a2able of maintaining ()'9)F0 5f there is a small 6olume4 2i2ing the smo.e from an e3ternal sour1e will 2ro6i$e a 1ooler smo.e4 an$ a hot 2late or a few briAuettesHlum2 1har1oal 1oul$ 2ro6i$e the heat sour1e0 5n a me$ium siKe unit &refrigerator siKe-4 a 1ast iron frying 2an with 1hi2s set on a hot 2late will wor. ' although it may be $iffi1ult to maintain a 1onstant tem2erature0 The more 6olume4 the easier it is to 1ontrol the tem2erature0 5 woul$ re1ommen$ that a fire be built an$ maintaine$ throughout the smo.ing 2ro1ess4 whi1h will ta.e from ,( to 7) hours ' $e2en$ing u2on the thi1.ness of the meat0 The smo.ehouse that 5 use is me$ium ' large &+*)- 1u0ft04 it will maintain a goo$ smo.y ()'1))F with >'+ half gallon mil. /ug siKe$ 2ie1es of woo$ burning0 se seasone$4

bar.less woo$ ' your 1hoi1e4 5 use re$ al$er4 a22le4 2lum4 1herry4 oa.4 2ear an$ some of the best 5"6e e6er $one was with some 7* year ol$ gra2e stum2s0 ?itrus wor.s goo$ too0 <et the smo.ehouse going an$ ra1. or hang the meat while the tem2 be1omes stabiliKe$0 5f you ra1. the meat4 2la1e it OwithoutO the 2ie1es tou1hing ea1h other ' /ust enough room to run a finger between the stri2s0 Stainless +H1@8 ro$ shar2ene$ on both en$s wor.s goo$ for hanging ' again4 lea6e some s2a1e between the stri2s0 As you 2la1e the stri2s4 run them through your thumb an$ in$e3 finger to sAueegee off any e31ess brine0 :efore 2la1ing the ra1.s or s.ewers into the smo.ehouse4 1oarse bla1. 2e22er or a$$itional re$ 2e22er fla.es may be a$$e$ ' for those who li.e lotsa Ki20 Loa$ the smo.ehouse an$ lea6e the $oor 1ra1.e$ o2en for the first 1ou2le hours4 or until the surfa1e of the meat has $rie$ to the tou1h0 ?lose the $oors4 2o.e the fire an$ .ee2 an eye on the tem2s for a 1ou2le of $ays0 !on"t worry about the meat s2oiling if the fire goes out0 The meat is 1ure$0 5t"s sai$ that the ol$ timers use$ to ma.e their /er.y while they tra6ele$0 Fhen they ma$e 1am2 at night they woul$ hang the /er.y o6er the 1am2fire until $awn4 when they bro.e 1am2 they sim2ly 2a1.e$ u2 the /er.y an$ 1ontinue$ smo.ing the ne3t night0 This 2ro1ess ta.es about ,'* $ays an$ is worth e6ery minute0 Probably the two most im2ortant items woul$ be too mu1h salt an$ too mu1h heat0 5f you $e1i$e to try this metho$4 5 garr'own'tee you"ll ne6er fin$ another 2ie1e of store bought /er.y that e6en 1omes 1lose0 Notes: This is a /er.y ma.ing 2ro1ess that goes ba1. a long way4 before refrigerators4 before ele1tri1ity0 To the best of my .nowle$ge it has ne6er been written $own4 /ust 2asse$ along from one ol$ timer to the ne3t ' until now000 Showing a 2erson how to $o something is one thing4 but 2utting it into wor$s is4000 an in1ommo$iously ar$uous tas.J CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9>0 S#O;E7 TE75GA;5 :EEF 9E7;G 1H+ 1u2 brown sugar 1H, 1u2 salt > 1u2 teriya.i sau1e 1 1u2 water 1 1u2 burgun$y or re$ wine 1H> ts20 onion 2ow$er 1H> ts20 2e22er 1H> ts20 garli1 2ow$er

1 shot whis.ey &o2tional7 lb0 stea. Trim all fat from the meat0 Sli1e meat with the grain about 1H, in1h to 1H> in1h thi1.0 Pla1e in #arina$e an$ lea6e o6ernight or for less than ( hours0 7emo6e from brine an$ hang stri2s on shish .abob s.ewers0 Smo.e for 1> to 1@ hours $e2en$ing on how $ry you 2refer your /er.y0 se + 2an fulls of hi1.ory 1hi2s an$ 1hun.s in early stages of $rying 1y1le0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9+0 S#O;G 9E7;G 1 2oun$ lean roun$ roast &5 generally get to2 roun$> Tables2oons Tamari Soy Sau1e +H, teas2oon salt 1H> teas2oon groun$ bla1. 2e22er 2in1h 1ayenne 2e22er or to taste 1 teas2oon garli1 2ow$er > teas2oons liAui$ smo.e Trim meat of all 6isible fat an$ any 1onne1ti6e tissueL ?ut into > in1h or so 1ubes0 Pla1e in bowl of foo$ 2ro1essor0 ?ombine all seasonings in a small bowl an$ mi3 well0 Pour o6er meat 1ubes0 Pro1ess until meat is 1ho22e$ 6ery finely0 5f it is less fine it will be not e3tru$e well an$ will be 1rumbly after $rying0 Pla1e in /er.y e3tru$er4 &we got ours at Fal'#art-0 E3tru$e onto $ryer trays an$ $ry for about , hours for four trays4 or until all moisture is gone an$ meat is $ry an$ leathery0 Fe li.e ours almost 1run1hy as it will absorb some moisture from the air after $rying0 Fe store ours in glass /ars4 tightly 1lose$0 Gou 1an store in the fri$ge if you li.e0 Fe ha6e a 6a1uum sealer an$ store e3tras in 6a1uum seale$ /ars0 5"m sure you 1oul$ ma.e tur.ey /er.y the same way0 The !ehy$rator must be set to the highest tem2erature it will go0 5 thin. ours is 1,* $egrees0 Gou 1oul$ also 2ut it in the o6en to $ry0 The 1on6e1tion ty2e o6en will $o best be1ause of the air flow0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9,0 SOG 9E7;G + lb Lean beef &flan.4 roun$ or sirloin ti2-

+H, 1 Soy sau1e 1H, 1 For1estershire sau1e 1H, 1 :rown sugar 1 ts Onion 2ow$er 1 <arli1 1lo6e4 1rushe$ 1H> ts ?ra1.e$ 2e22er 1H, ts LiAui$ smo.e &o2tional?ut beef into stri2s 1H> in1h thi1.0 ?ombine marina$e ingre$ients in a large glass ba.ing $ish0 A$$ stri2s of beef4 1o6er an$ refrigerate o6ernight0 !rain beef sli1es0 !ry in an ele1tri1 $ehy$rator at 1,* until 2liable0 Pa1.age0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9*0 SP5?G 9E7;G ( lb :eef or 1aribou4 roun$ or flan. stea. @ ts Salt , ts Pe22er , ts ?hili 2ow$er , ts <arli1 2ow$er , ts Onion 2ow$er > ts ?ayenne 2e22er > ts LiAui$ smo.e 1 1 Fater +H, 1 Soy sau1e 1H> 1 For1estershire sau1e Trim all fat off the meat an$ 1ut into 1H,8 thi1. stri2s0 #i3 other ingre$ients together in a bowl0 A$$ the meat an$ 1o6er0 #arina$e o6ernight0 7emo6e from marina$e an$ let $ry on a ra1.0 Line a 1oo.ie sheet with foil an$ arrange meat on it in a single layer0 !ry for @ or more hours at 17*4 turning after + hours0 ?ool an$ bag it0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9@0 SFEET E SO 7 9E7;G 1 teas2 salt 1H, teas2 2e22er 1H> teas2 onion 2ow$er 1 1lo6e garli14 1rushe$ + tables2 brown sugar 1 tables2 soy sau1e 1H, 1u2 re$ wine 6inegar 1H, 1u2 2inea22le /ui1e 1 lb lean meat4 thinly sli1e$ 5n a glass bowl4 1ombine all ingre$ients &e31e2t meat-0 Pla1e meat sli1es in mi3ture4 sloshing aroun$ so all si$es get 1o6ere$0 #arinate @'1> hours4 in

1o6ere$ bowl &refrigerate-4 sloshing liAui$ aroun$ o11asionally0 !ry in a 1ommer1ial $ehy$rator or o6en4 at a tem2 setting of 1,) $egrees F0 The test 5 use to tell if it is $one is to ben$ a 2ie1e0 5f it brea.s instea$ of ben$s4 it"s $one0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 970 TEN!E7 9E7;G 1) lb !eer4 el.4 moose4 et104 groun$ >H+ 1 ?uring sugar or 1uring salt in a 2in1h 1 ts ?ar$amom 1 ts #ar/oram 1 tb #S< 1 1H> ts ?ayenne 2e22er > tb :la1. 2e22er + tb LiAui$ smo.e > tb Fater 1H> ts <arli1 2ow$er :egin 2re2aration by $eboning an$ remo6ing the ten$ons an$ fat from the meat0 5t is im2ortant that you remo6e all fat or it will go ran1i$0 Either grin$ the meat yourself or ha6e someone grin$ it for youL a 1oarse grin$ gi6es the best results0 #i3 the s2i1es thoroughly an$ then a$$ the s2i1es a bit at a time while .nea$ing the meat li.e $ough0 Put the meat in the fri$ge for at least @ hours to allow the s2i1es to wor. through the meat0 At this 2oint you 2re2are the meat for /er.ing0 5f you ha6e an ele1tri1 meat sli1er4 ma.e the meat into logs about , 3 1,8L 2la1e the meat in the fri$ge until it is soli$ but not froKen4 an$ then sli1e 1H(8 sli1es from en$ to en$0 Gou"ll en$ u2 with a big sta1. of 1ir1ular 2atties0 5f you $on"t ha6e a sli1er4 roll the meat out to a 1H(8 thi1.ness between two 2ie1es of wa3 2a2er0 7emo6e the to2 2a2er an$ s1ore the meat into stri2s an$ 2la1e them in the freeKer for about ,* minutes0 7emo6e the meat an$ brea. at the s1ore mar.s0 Pla1e the /er.y on wire ra1.s an$ 2la1e them in a 1*) F0 o6en4 lea6ing the $oor a/ar so moisture 1an es1a2e an$ the heat $oes not buil$ u20 Turn the /er.y on1e or twi1e $uring $rying an$ rotate the ra1.s if the /er.y near the elements begins to $ry too fast0 #eat shoul$ be left slightly 2liable4 that shoul$ ta.e somewhere aroun$ + or , hours to get to0 ?ure yours to whate6er 2oint you li.eL if you li.e 2otato 1hi2s4 be my guest0 9er.y 1an 1an be store$ for months in the freeKerL the $rier it is the longer it lasts0

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 9(0 TE75GA;5 9E7;G D1 1H> teas2 salt 1H( teas2 2e22er 1H> teas2 groun$ ginger > tables2 brown sugar 1H, 1u2 soy sau1e 1 lb lean meat4 thinly sli1e$ 5n a glass bowl4 1ombine all ingre$ients &e31e2t meat-0 Pla1e meat sli1es in mi3ture4 sloshing aroun$ so all si$es get 1o6ere$0 #arinate @'1> hours4 in 1o6ere$ bowl &refrigerate-4 sloshing liAui$ aroun$ o11asionally0 !ry in a 1ommer1ial $ehy$rator or o6en4 at a tem2 setting of 1,) $egrees F0 The test 5 use to tell if it is $one is to ben$ a 2ie1e0 5f it brea.s instea$ of ben$s4 it"s $one0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 990 TE75GA;5 9E7;G D> 1 1u2 soy sau1e 1 t ginger 2ow$er 1 t garli1 2ow$er 1H> t sugar 1H> t white 2e22er sli1e$ s1allions &o2tional1 lb lean meat4 thinly sli1e$0 &+H1@'1H, in thi1.5n a small glass bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat +', layers $ee2 in a 1ontainer4 s2ooning sau1e mi3ture o6er ea1h layer0 ?o6er tightly an$ marinate @'1> hours in the refrigerator4 stirring o11asionally an$ .ee2ing the mi3ture 1o6ere$0 !ehy$rate at 1,* $egrees until 2liable0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1))0 TE75GA;5 :EEF O7 =EN5SON 9E7;G 1) oK :ottle Soy Sau1e 1 1 :urgun$y Fine 1 1 :rown Sugar > ts LiAui$ Smo.e &use > if !ehy$ratorH 1 if smo.ing1 ts Salt 1H> ts <arli1 Pow$er 1H> ts Onion Pow$er 1 ts :la1. Pe22er 1H> ts ?ayenne Pe22er &or more#i3 marina$e an$ let stan$ for 1H> hour while you 1ut :eefH=enison into 1H,8 ' +H(8 stri2s0 #arina$e in refrigerator o6er night0 !ehy$rate or

smo.e for ( hours or so until /er.y is $ar.4 $ry but still 2liable0 !on"t o6er$ry0 7efrigerate until rea$y to use0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)10 TE75GA;5 T 7;EG 9E7;G 1 lb :one$4 s.inne$ tur.ey breast or tur.ey ten$erloins trimme$ of all fat an$ 1onne1ti6e tissue 1H, ts Onion 2ow$er 1H, ts <arli1 2ow$er 1H> 1 water 1H, 1 7e$u1e$'so$ium soy sau1e > ts For1estershire > tb Firmly 2a1.e$ brown sugar 1 ts Pe22er 1H> ts LiAui$ smo.e =egetable 1oo.ing s2ray FreeKe tur.ey until firm but not har$L then 1ut into 1H(' to 1H,'in1h' thi1. sli1es0 5n a me$ium'siKe glass4 stoneware4 2lasti1 or stainless steel bowl4 1ombine onion 2ow$er4 garli1 2ow$er4 water soy sau1e4 For1estershire4 sugar4 2e22er4an$ liAui$ smo.e0 Stir to $issol6e seasonings0 A$$ tur.ey an$ mi3 until all surfa1es are thoroughly 1oate$0 ?o6er tightly an$ refrigerate for at least @ hours or until ne3t $ay4 stirring o11asionallyL re1o6er tightly after stirring0 !rying the /er.y: !e2en$ing on the $rying metho$ you"re using4 e6enly 1oat $ehy$rator ra1.s or metal ra1.s with 1oo.ing s2rayL if o6en $rying4 2la1e ra1.s o6er rimme$ ba.ing 2ans0 Lift tur.ey from bowl4 sha.ing off any e31ess liAui$0 Arrange stri2s 1lose together4 but not o6erla22ing4 on ra1.s0 !ehy$rator $rying: Arrange trays a11or$ing to manufa1ture"s $ire1tions an$ $ry at 1,)'$egrees until a 2ie1e of /er.y 1ra1.s an$ brea.s when bent &,'1H> to @ hoursL let /er.y 1ool for * minutes before testing-0 O6en $rying: Set o6en to 1,) to >)) $egrees &the lower4 the better''the lowest your o6en allows-0 Pla1e ra1.s at least , in1hes away from &abo6e or below- heat sour1e0 Pro2 o6en $oor o2en by about > in1hes0 !ry until a 2ie1e of /er.y 1ra1.s an$ brea.s when bent &, to @ hoursL let /er.y 1ool for * minutes before testing-0

Pat off any bea$s of oil from /er.y0 Let /er.y 1ool 1om2letely on ra1.sL remo6e from ra1.s4 2la1e in a rigi$ freeKer 1ontainer4 an$ freeKe for 7> hours0 Then store in airtight4 inse1t2roof 1ontainers in a 1ool4 $ry 2la1eL or freeKe or refrigerate0 Storage time: 2 to + wee.s at room tem2eratureL u2 to , months in refrigeratorL u2 to ( months in freeKer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)>0 T%A5 :EEF 9E7;G D1 ( lb :eef or 1aribou roun$ or flan. stea. Sto1.: 1 1 :eef sto1. , tb Fresh lime /ui1e , tb Nam 2la &fish sau1e, ts SugarM1H> 1 Loosely 2a1.e$ mint lea6esO 1H> 1 Thinly sli1e$ shallots , S1allions4 sli1e$ in half lengthwise an$ 1ut into 1H,8 lengths > fresh hot 1hiles4 see$e$ E finely 1ho22e$ #arina$e: Sto1. &abo6e- 2lus , ts Pe22er 1 ts ?ayenne 2e22er &o2t, ts LiAui$ smo.e 1H> 1 Soy sau1e OGou might want to a$$ 1ome basil lea6es or 1ilantro s2rigs here0 Trim all fat off the meat an$ 1ut against the grain into 1H,8 thi1. stri2s0 &#eat is easier to 1ut when 2artially froKen an$ it will 1ut e6enly05n a sau1e2an4 1ombine beef sto1.4 lime /ui1e4 fish sau1e4 sugarL bring to a boil o6er high heat0 A$$ mint4 shallots4 s1allions an$ 1hiles0 ?ool an$ strain0 #i3 the sto1. an$ the other ingre$ients together in a bowl0 A$$ the meat an$ 1o6er0 #arina$e o6ernight0 Or 2ut meat an$ marina$e in a sealable 2lasti1 bag0 Either way turn the meat o11asionally to ensure that all 2ortions get well soa.e$ in the marina$e0 7emo6e from marina$e an$ let $ry on a ra1.0 Line a 1oo.ie sheet with foil an$ arrange meat on it in a single layer O7000 2la1e meat $ire1tly on o6en ra1.s4 line bottom of o6en with foil O7000 2la1e on a ra1. in shallow 2an0 !ry for @ or more hours at 17*4 turning after + hours0 ?ontinue to $ry in warm o6en if ne1essary0 <as o6ens with 2ilot lights wor. es2e1ially well0 ?ool an$ bag it0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

1)+0 T%A5 :EEF 9E7;G D> > + 1 1 , 1 to > 1H> lbs0 to2 sirloin or to2 roun$ roast tbs2 1orian$er see$s tbs2 1umin see$s 1H> tbs2 sugar tbs2 Thai light soy sau1e &See Aew Sai1H> 1u2 oil

Sli1e beef a1ross the grain >8I +8 in siKe an$ 1H,8 thi1.0 7oast 1orian$er an$ 1umin see$s in a fry 2an o6er low heat until fragrant4 1ool4 an$ grin$ 1oarsely in a mortar or a s2i1e grin$er0 ?ombine beef an$ the rest of the ingre$ients an$ marinate 1 hour0 Pla1e beef 2ie1es on a 1a.e ra1. s2raye$ with Pam an$ 2ut the ra1. in a foil line$ 1oo.ie sheet large enough to 1at1h any liAui$ $ri22ing from the beef0 Pla1e the 1oo.ie sheet in a lowest setting o6en until the beef 2ie1es are $ry to the tou1h an$ no liAui$ see2 out when 2resse$ &between @'1> hours $e2en$ing on the o6en-0 O6er me$ium'low heat4 heat the oil in a flat'bottome$ fry 2an an$ $ro2 the beef in *'@ 2ie1es at a time0 Fry until 1ris2y on the outsi$e an$ aroun$ the e$ges0 !rain on a 1a.e ra1. o6er 2a2er towels0 ;ee2s u2 to 1 wee. in an airtight 1ontainer at room tem2erature0 Ser6e alone or with 1oo.e$ sti1.y ri1e0 NOTE: Ten$eriKe beef lightly with a mallet if using other 1uts of beef0 :e sure to $rain the oil well0 Any e31ess may be1ome ran1i$0 ?ool 1om2letely before storing0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1),0 TOF 9E7;G

1H> 1 Soy sau1e + tb To , tb liAui$ smo.e 1H( 1 Fater 1 tb Onion 2ow$er 1 ts <arli1 2ow$er or 1 ?lo6e 1rushe$ fresh garli1 1 tb Fresh groun$ bla1. 2e22er 1 ts %oney 1 lb Firm or e3tra firm tofu ?ut an$ $rain the tofu0 5 usually ta.e a 1 lb 1ube4 1ut it in half4an$ then sli1e it into stri2s on its short si$e0 Stri2s shoul$ be about ,'* mm in thi1.ness0 They may loo. big4 but they"ll shrin. to about half their siKe0 #i3 all the marina$e ingre$ients together well0 Put the tofu in a single layer in a shallow ba.ing 2an or 1oo.ie sheet an$ 2our the marina$e

o6er it0 Let soa. for se6eral hours or o6ernight0 !rain e31ess liAui$ &an$ reuseBan$ $ry tofu in foo$ $ehy$rator or warm &>)) F- o6en0 This will ta.e 2robably ,'( hours4 $e2en$ing on the weather0 5f you li6e in a sunny4 $ry 1limate4 you 1an sun $ry it4 but it"ll ta.e all $ay0 5f you $ry in$oors in the winter4 your house gets fille$ with a won$erful smo.y smell0 5f you"re $rying in the o6en4 you"ll nee$ to fli2 the tofu o6er hourly so it $ries e6enly0 The stuff is $eli1ious an$ .ee2s in$efinitely0 !ry the stuff until it"s 6ery 1hewy4 but not 1ris2y0 :e 1reati6e: se low'so$ium soy if you want less salt &it is rather salty-0 se tabas1o or groun$ 1ayenne if you want it hot0 ?hili 2ow$er ma.es 1hili /er.y0 Oregano an$ basil ma.es 2iKKa /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)*0 T75PLE #EAT 9E7;G 1 2oun$ of 1hi1.en breast 1 2oun$ of 2or. 1 2oun$ of beef 1H, 1u2 of soy sau1e + tables2oons of brown sugar 1 tables2oon of $i/onnaise from %ellemans 1 tables2oon of Louisiana hot sau1e + tables2oons of .et1hu2 Salt an$ 2e22er 1 1lo6e of garli1 min1e$ 1 onion min1e$ 1 tables2oon of For1estershire Sau1e > tables2oons of liAui$ smo.e &foun$ in gro1ery stores?ut meat into stri2s4 remember that the meat will shrin.0 #i3 seasoning together4 an$ a$$ to meat0 5f you ha6e a 1on6e1tion o6en4 2ut the tem2 at 1*) $egrees0 Put the stri2s of meat on a ra1.4 that you will 2ut o6er a 2an0 Pla1e in o6en4 2la1e a woo$en s2oon4 so the o6en $oor will not 1lose 1om2letely0 5t ta.es between @'( hours0 Turn the stri2s from time to time0 On1e the $ehy$ration 2ro1ess is o6er4 an$ the stri2s 1ool off4 you may .ee2 them in a glass /ar or in the fri$ge for a long time0 5f you ha6e a regular o6en 4 2ut the tem2 at the lowest0 Gou will nee$ to .ee2 the o6en $oor o2en wi$er4 turning the stri2s e6en more often4 an$ the 1oo.ing time will 2robably 6ary0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

1)@0 T 7;EG 9E7;G D1 1 lb Tur.ey breast or ten$erloins4 bone$ an$ s.inne$ 1 tb Salt 1H> 1 Fater > tb :rown sugarL firmly 2a1.e$ > 1l <arli1L2resse$ or min1e$ O7000 1H, ts <arli1 2ow$er 1H> sm OnionL min1e$ O7000 1H, ts Onion 2ow$er 1 ts Pe22er 1H> ts LiAui$ smo.e Nonsti1. 1oo.ing s2ray 7inse meat an$ 2at $ry0 Pull off an$ $is1ar$ any fat an$ 1onne1ti6e tissue0 To ma.e meat easier to sli1e4 freeKe it until it feels firm4 but not har$0 ?ut tur.ey into 1H( to 1H,'in1h'thi1. sli1es0 ?ut breast 2ie1e with or a1ross the grain4 an$ ten$erloins lengthwise0 5n a bowl4 stir together salt4 water4 brown sugar4 garli14 onion4 2e22er4 an$ liAui$ smo.e0 A$$ tur.ey an$ mi3 well0 ?o6er an$ 1hill at least 1 hour or u2 to >, hoursL meat will absorb most of the liAui$0 !e2en$ing on $rying metho$4 e6enly 1oat $ehy$rator ra1.s4 &you nee$ +4 ea1h about 1) by 1+ in0- or metal ra1.s &to 1o6er a 1)' by 1*'in1h ba.ing 2an- with nonsti1. 1oo.ing s2ray0 Lift tur.ey stri2s from liAui$4 sha.ing off e31ess4 an$ lay stri2s 1lose together4 but not o6erla22ing4 on ra1.s0 5n a $ehy$rator: Arrange trays as manufa1turer $ire1ts an$ $ry at 1,) until a 1ool 2ie1e of /er.y &remo6e from $ehy$rator an$ let stan$ about * minutes1ra1.s an$ brea.s when bent4 about , 1H> to * hours0 5n an o6en: Set at 1*)'>))4 2la1e 2an on 1enter ra1.L 2ro2 $oor o2en about > in1hes0 !ry until a 2ie1e of /er.y 1ra1.s an$ brea.s when bent &see abo6e-4 about +'* hours0 Let /er.y 1ool on ra1.s4 then remo6e0 Ser6e or store in airtight 1ontainers in a 1ool4 $ry 2la1e u2 to + wee.s4 in the refrigerator u2 to , months4 or longer in the freeKer0 #a.es about 7 oun1es0 TE75GA;5 T 7;EG 9E7;G: Pre2are tur.ey /er.y as abo6e4 omitting salt an$ water0 A$$ 1H, 1u2 soy sau1e an$ > teas2oons For1estershire0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)70 T 7;EG 9E7;G D> 1 Tur.ey meat sli1e$ thin

> tb LiAui$ smo.e + tb Soy Sau1e 1) $s Tabas1o sau1e 1H+ 1 For1estershire sau1e 1 1H> ts %i1.ory seasoning liAui$ 1 tb Onion salt #i3 all ingre$ients together in a marina$e $ish0 #i3 together an$ a$$ stri2s of tur.ey or beef into marina$e0 #arina$e for ('>, hours4 $e2en$ing u2on how often you sha.e mi3ture an$ how fla6orful you want it0 Ta.e stri2s out of marina$e an$ lightly $am2en with towel to try e31ess liAui$ off0 Pla1e in $ehy$rator or on sheets for o6en0 !ehy$rate till /er.y is toughH1ris20 Time 6aries base$ on metho$ of $ehy$ration4 use your best /u$gement &1>'+@ hours-0 A$$ e3tra tabas1o for more s2i1y fla6or0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)(0 T 7;EG 9E7;G D+ 1 1H> lb 7aw tur.eyL 2referably breast 1H, 1 Soy sau1e 1 tb Fresh lemon /ui1e 1H, ts !rie$ 2ow$ere$ garli1 1H, ts Pe22erM1H( ts <inger Sli1e tur.ey a1ross grain in stri2s 1H( to 1H, in1h thi1. &for easier 1utting4 freeKe meat an$ thaw enough to sli1e easily-0 #i3 together remaining ingre$ients an$ 2our o6er tur.ey0 !istribute marina$e well through tur.ey0 Pla1e on trays in a single layer on $ehy$rator trays0 !ry about * hours or o6ernight0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1)90 T 7;EG 9E7;G D, 1 1u2 brown sugar 1H+ 1u2 white sugar 1H, 1u2 salt > ts2 garli1 2ow$er > ts2 onion 2ow$er 1 ts2 white 2e22er 1 ts2 bla1. 2e22er 1 ts2 2ow$ere$ smo.e fla6oring ?ombine all ingre$ients for rub0 Sli1e $eli fully'1oo.e$ tur.ey breast in 1H, ' +H( in1h thi1. sli1es0 ?oat both si$es of tur.ey sli1es with rub0 sing an Ameri1an %ar6est 9et'Stream O6en &or a $ehy$rator-4 $ry at >)) $egrees F4 with low fan for ,)',* minutes0

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11)0 =EN5SON 9E7;G D1 > lb =enison 1 1 Soy sau1e 1 t Lemon /ui1e 1H> t :la1. 2e22er 1H, t <arli1 ?ut the 6enison in stri2s a22ro3imately 1H, 3 1 3 ('in1hes0 #i3 all ingre$ients an$ marinate 6enison a22ro3imately 1) hours turning on1e e6ery hour0 Smo.e 6enison on grill until 1om2letely $ry or you may use o6en on low heat with 6enison s2rea$ out on broiler 2an0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1110 =EN5SON 9E7;G D> +H, 1 ? + T > T > T 1 T 1 T ? soy sau1e wor1estershire sau1e .osher salt 1rushe$ bla1. 2e22er1orns graham marsala garli1 2ow$er onion 2ow$er

?ombine in a blen$er4 mi3 with sli1e$ beef or 6enison in a white trash bag &in a metal 1ontainer so you $on"t 1reate a messB-0 7efrig >,'+@ hours4 mi3ing o11asionally0 !ry about 1* hours at 1>* F0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11>0 =EN5SON 9E7;G D+ 1 1H> To > lbs lean boneless $eer meat4 2artially froKen 1H, 1 Soy sau1e 1 tb For1estershire sau1e 1H, ts <roun$ 2e22er 1H, ts <arli1 2ow$er 1H, ts Onion 2ow$er 1H, ts %i1.ory smo.e$ salt 1H, 1 Firmly 2a1.e$ brown sugar 1 sm :ottle liAui$ smo.e Trim all fat from the meat0 Sli1e the meat as thinly as 2ossible0 5n a bowl 1ombine the remaining ingre$ients0 Stir until $issol6e$0 A$$ the meat an$ mi3 well0 ?o6er an$ refrigerate o6ernight0 Sha.e the e31ess liAui$ from the meat an$ arrange in a shallow 2an or 1oo.ie sheet0 !ry the meat in a 1*) or >)) $egree F o6en until $ry an$ brown4 a minimum of ( hours0 ?ool4

remo6e from the 2an4 an$ store in a glass /ar0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11+0 =EN5SON 9E7;G D, 1H> ts Salt 1H+ ts <arli1 2ow$er 1H> ts :la1. 2e22er 1 ts A11ent 1 ts Onion 2ow$er 1H, 1 For1estershire sau1e 1H, 1 Soy sau1e 1'1H> lbs $eer meat0 sing meat half froKen for easier sli1ing4 sli1e in 1H( in1h stri2s with the grain4 $esire$ lengths0 ?o6er with the abo6e sau1e an$ marinate o6ernight0 S2rea$ single layer on o6en wire ra1.4using foil un$er to 1at1h $ri22ings0 Fith the o6en $oor 1ra1.e$ o2en an$ at the lowest tem2erature4 ba.e @ ' ( hours0 #ay be eaten imme$iately0 :e1omes $ryer when 1ol$0 This shoul$ wor. with beef as well4 if you get the leanest beef a6ailable &Flan. Stea. for e3am2le-0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11,0 =EN5SON 9E7;G D* + lb Lean 6enison 1 tb Salt 1 ts <arli1 2ow$er 1H> ts :la1. 2e22er 1H+ 1 For1estershire sau1e 1H, 1 Soy sau1e 1 tb Pre2are$ mustar$ ?ut 6enison into 1H> in1h wi$e an$ 1H, in1h thi1. stri2s0 #i3 all other ingre$ients an$ 2our o6er the meat0 #arinate o6ernight0 7emo6e from marina$e an$ $ry with 2a2er towels0 Pla1e in o6en0 5n a gas o6en the 2ilot flame will $ry /er.ey in , $ays0 5n a >)) $egree ele1tri1 o6en4 lea6e in the o6en until $ry by feel0 This shoul$ wor. with beef as well4 if you get the leanest beef 2ossible &Flan. Stea. for e3am2le-0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11*0 =EN5SON 9E7;G D@ > lb Sli1e$ 6enison 1H(8 thi1.

> > 1 1 > 1 1

T For1estershire sau1e T Soy sau1e T Salt t <roun$ re$ 2e22er ?lo6es garli14 sli1e$ 1 ?orn whis.ey 1 Fater

Sli1e the meat when it is lightly froKen0 The 1uts shoul$ be long4 thin an$ with the grain0 ?ut a1ross the grain if you want more ten$er4 but more brittle /er.y0 Trim off all of the fat0 #arinate stri2s in a glass 1ontainer o6ernight0 GouMmay substitute > 1u2s of re$ wine for the 1orn whis.ey an$ water0 Pat $ry an$ arrange 2ie1es si$e by si$e on an o6en roasting ra1.4 without o6erla20 ?oo. at minimum heat &1*)F- for @ hours0 Lea6e o6en $oor a/ar to allow moisture to es1a2e0 #eat shoul$ be $ar.4 $ry an$ store /er.y in a 1ool4 airtight 1ontainer0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11@0 =EN5SON 9E7;G D7 + lb Lean =enison 1 tb Salt 1 ts Onion Pow$er 1 ts <arli1 Pow$er 1 1H> ts Pe22er 1H+ 1 For1estershire sau1e 1H, 1 Soy Sau1e ?ut the 6enison into stri2s 1H, to +H(8 thi1.0 #i3 other ingre$ients together4 an$ marinate meat stri2s in it o6er night4 in the refrigerator0 !rain an$ 2at $ry with towel0 Pla1e in smo.er until 2ro2er 1onsistan1y is rea1he$0 se only two or three 2ans of 1hi2s0 Store in 1o6ere$ /ar4 or in 2lasti1 bags0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1170 =EN5SON 9E7;G D( !eer meat4 sli1e$ 1H(8 thi1. > tb %i1.ory smo.e$ salt 1 tb <arli1 salt > tb #onoso$ium glutamate , tb Seasone$ 2e22er >H+ 1 Soy sau1e 1H+ 1 For1ester sau1e smo.e$ Tabas1o sau1e to taste S2rin.le meat with $ry mi3ture4 both si$es0 !ra2e on o6en ra1.s without tou1hing while o6en heats to >)) $egrees0 Pla1e in o6en with $oor o2en

>'+ in1hes0 After one hour4 baste with sau1e4 re2eating e6ery half'hour for the remaining two hours at >)) $egrees0 Now $ro2 o6en to 17) $egrees an$ finish meat in ,* to 9) minutes0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 11(0 =EN5SON 9E7;G D9 + lb !eer meat4 thinly sli1e$ +H, 1 Fine4 $ry 1H+ 1 Lemon /ui1e 1H, 1 Onion4 min1e$ 1H, 1 :rown sugar > ts LiAui$ smo.e 1 ts Seasone$ salt 1H, ts Pe22er + :ay lea6es #arina$e $eer meat for >, hours in the marina$e mi3ture4 1o6ere$4 in a 1ol$ 2art of the refrigerator0 Turn meat se6eral times0 7emo6e meat4 s2rea$ing out to bring to room tem20 Pla1e on grease$ ra1.s in a smo.er an$ smo.e at a low heat &1@)'19) $egrees- for * to 7 hours4 until meat be1omes slightly translu1ent an$ $ar.ly re$4 near bla1.0 Store in 2lasti1 bags in refrigerator0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1190 =EN5SON 9E7;G D1) , lb =enison 1 1 :arbe1ue sau1e > tb LiAui$ smo.e 1 ts ?hili 2ow$er 1 tb For1hestershire sau1e Few grains 1ayenne 2e22er FreeKe 6enison until firm an$ soli$ enough to sli1e easily0 ?ut into 1H('in1h sli1es witha a shar2 .nife or sli1er4 then 1ut sli1es into stri2s 1 E 1H> in1hes wi$e0 #eanwhile4 blen$ remaining ingre$ients an$ 2our o6er 6enison stri2s that ha6e been arrange$ in rows in a shallow ba.ing 2an0 #arinate o6ernight in refrigerator0 !rain well0 !ehy$rator: ?o6er trays with stri2s without o6erla22ing0 !ry , hours at 1,)F0 Turn stri2s an$ rotate trays0 !ry another @ to ( hours0 Fell'$rie$ /e.ry shoul$ be $ar. an$ fibrous loo.ing an$ brittle enough to s2linter when bent in two0 O6en: Lay stri2s of marinate$ meat in rows o6er trays being 1areful not

to o6erla2 stri2s0 !ry at 11) F until stri2s will s2linter on the e$ges when bent in two4 1( to >, hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>)0 =EN5SON 9E7;G D11 > lb =enison 1 1 Soy sau1e 1 ts Lemon /ui1e 1H> ts :la1. 2e22er 1H, ts <arli1 ?ut the 6enison in stri2s a22ro3imately 1H, 3 1 3 ('in1hes0 #i3 all ingre$ients an$ marinate 6enison a22ro3imately 1) hours turning on1e e6ery hour0 Smo.e 6enison on grill until 1om2letely $ry or you may use o6en on low heat with 6enison s2rea$ out on broiler 2an0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>10 =EN5SON 9E7;G D1> , lb =enison 1 1 :arbe1ue sau1e > tb LiAui$ smo.e 1 ts ?hili 2ow$er 1 tb For1hestershire sau1e Few grains 1ayenne 2e22er FreeKe 6enison until firm an$ soli$ enough to sli1e easily0 ?ut into 1H('in1h sli1es with a shar2 .nife or sli1er4 then 1ut sli1es into stri2s 1 E 1H> in1hes wi$e0 #eanwhile4 blen$ remaining ingre$ients an$ 2our o6er 6enison stri2s that ha6e been arrange$ in rows in a shallow ba.ing 2an0 #arinate o6ernight in refrigerator0 !rain well0 !ehy$rator: ?o6er trays with stri2s without o6erla22ing0 !ry , hours at 1,)F0 Turn stri2s an$ rotate trays0 !ry another @ to ( hours0 Fell'$rie$ /e.ry shoul$ be $ar. an$ fibrous loo.ing an$ brittle enough to s2linter when bent in two0 O6en: Lay stri2s of marinate$ meat in rows o6er trays being 1areful not to o6erla2 stri2s0 !ry at 11) F until stri2s will s2linter on the e$ges when bent in two4 1( to >, hours0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>>0 FESTE7N 9E7;G

, ts Salt 1 ts Pe22er 1 ts ?hili 2ow$er 1 ts <arli1 2ow$er 1 ts Onion 2ow$er 1H, ts ?ayenne 2e22er + $s LiAui$ smo.e 1H> 1 Fater > lb 7oun$4 flan. stea. or other ?ut meat thinly0 #i3 marina$e ingre$ients together in a bowl0 !i2 meat sli1es into marina$e0 Pla1e $i22e$ meat in layers in a bowl or $ish0 Pour remaining marina$e sau1e o6er meat0 ?o6er tightly an$ let marinate in refrigerator for @ to 1> hours0 7otate layers of meat o11asionally0 Pla1e in $ehy$rator until $ry0 Fhile meat is $rying4 blot e31ess oil with 2a2er towel0 #a.es 1H> 2oun$ /er.y0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>+0 FESTE7N :A7:E? E 9E7;G 1 ts Salt + tb :rown sugar 1H, ts Pe22er 1H+ 1 7e$ wine 6inegar 1H( ts ?ayenne 2e22er 1H+ 1 ;et1hu2 1 ts Onion 2ow$er 1 lb Lean meat 1H> ts <arli1 2ow$er 1 ts !ry mustar$ Sli1e meat into long stri2s +H1@ to 1H, in1h thi1.0 niform sli1es will shorten the $rying time4 so use a meat sli1er or ha6e your but1her sli1e it for you0 ?ut a1ross the grain for in1rease$ ten$erness0 7emo6e e31ess fat0 5n a small bowl4 1ombine all ingre$ients e31e2t meat0 Stir to mi3 well0 Pla1e meat + or , layers $ee2 in a glass4 stoneware4 2lasti1 or stainless steel 1ontainer4 s2ooning 6inegar mi3ture o6er ea1h layer0 ?o6er tightly0 #arinate @ to 1> hours in the refrigerator4 stirring o11asionally an$ .ee2ing the mi3ture tightly 1o6ere$0 Pla1e the meat stri2s on $rying ra1.s0 !o not o6erla2 the stri2s to ensure goo$ air 1ir1ulation0 O6en tem2erature shoul$ be 1,) to 1@) F &@) to 7) ?- for the first ( to 1) hours0 After that it may be lowere$ to 1+) F &**?- until $ry0 Pla1e aluminum foil or a ba.ing sheet un$erneath the $rying tray to 1at1h the $ri22ings0 O11asionally blot

the /er.y with 2a2er towels as it $ries to remo6e bea$s of oil0 Test /er.y for $ryness by 1ooling a 2ie1e0 Fhen 1ool it shoul$ 1ra1. when bent but not brea.0 There shoul$ be no moist s2ots0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>,0 F5L! ! ?; 9E7;G 1 1 1 1 1 1 1 se6eral $u1. breasts liAui$ smo.e ten$er Aui1. salt soy sau1e 1 brown sugar tb garli1 2ow$er soy sau1e

se se6eral $u1. breasts0000 !e2en$s on how mu1h you want to ma.e0000 Sli1e !u1. breast about +H( thi1.0 5n a bowl with a tight li$4 brush both si$es with liAui$ smo.e &5 use$ #esAuite for last bat1h but hi1.ory wor.s well too-0 S2rin.le with ten$er Aui1. salt an$ re2eat layering until all $u1. is use$0 Pour enough soy sau1e gently o6er $u1. until /ust 1o6ere$ 1om2letely0 Put in refrigerator for ,( hours0 9ust before $rying ma.e: 1 1u2 brown sugar 1 tables2oon <arli1 2ow$er &5 li.e <arli1000so you might 1hange to taste0Enough soy sau1e to ma.e into a 2aste 5 $ry in my gas o6en00000on 1oo.ie sheet with 1oo.ie ra1.0 Lay $u1. on ra1. an$ brush in brown sugar 2aste0 O6en at 17) for two hours0000 turn o6er an$ brush again0000 !ry until $ry but not too $ry00 e6eryone li.es a little bit of 1hewy4 but not so $ry that it brea.s when you ben$ it0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC 1>*0 FO7L! FA#O S :EEF 9E7;G Soy sau1e For1estershire sau1e :rown sugar ?rushe$ garli1 %ot 2e22er sau1e &Tabas1o or other7e$ 1oo.ing wine 9amai1an 9er. seasoning or A'1 sau1e Start with se6eral 2oun$s of 6ery lean beef roast0 Gou shoul$ 1hoose a roast

with 6isible grain4 if 2ossible4 an$ little or no fat0 5t nee$n"t be 6ery high Auality4 an$ in fa1t4 tougher 1uts seem to a1tually wor. better0 #i3 a marina$e with some or all of the following: #i3ing the sau1e is largely a matter of taste0 The result shoul$ be 1lose to + 2arts soy sau1e4 1 2art For1estershire4 1 2art brown sugar an$ the rest as $esire$0 5t shoul$ be a 6ery strong salty4 s2i1y an$ slightly sweet solution0 The rest of the ingre$ients $e2en$ on your taste4 an$ the list is by no means e3hausti6e0 A$$ing re$ wine will $e1rease the saltiness an$Hor $ilute it if you get it too s2i1y without affe1ting the fla6or greatly0 Gou shoul$ not use more than about +) to ,)V re$ wine4 howe6er4 sin1e the saltiness is ne1essary to 2reser6e the meat0 !on"t get too hung u2 on the re1i2e4 it is goo$ /ust about any way you fi3 it0 Fith a 6ery shar2 .nife4 sli1e the un1oo.e$ roast with the grain &usually lengthwise $own the roast- into stri2s about 1H( in1h thi1.0 Thinner will ma.e the /er.y s2i1ier an$ 1ris2er4 thi1.er4 u2 to about 1H, in1h will ma.e it easier to sli1e4 but in1reases $rying time0 Trim fat on1e again4 an$ 2ut the sli1es in a large Wi2lo1 bag with the marina$e0 SAueeKe to remo6e as mu1h air as 2ossible4 an$ ha6e a hel2er seal the bag0 Let soa. at room tem2erature for at least an hour0 7emo6e the stri2s an$ 2la1e in a $ehy$rator0 S2rea$ them in a single layer on ea1h ra1.4 an$ s2rin.le with great Auantities of bla1. 2e22er on one si$e0 !ry on high &1,* $egrees- in the $ehy$rator4 or turn your o6en tem2erature sele1tor until the light /ust 1omes on &the lowest setting 2ossible- an$ $ry on a ra1. in the o6en0 5n the o6en4 2ro2 the $oor o2en about + in1hes at the to20 !rying time is about ( to 1) hours4 but 1an ta.e twi1e that long for thi1.er 2ie1es0 :en$ing shoul$ s2linter some of the outsi$e fibers when $one0 5t shoul$ .ee2 at room tem2erature for a 1ou2le of wee.s4 an$ will a1tually get better in a $ay or two as the moisture 1ontent be1omes more uniform throughout0