Title: Beef Jerky #9
Categories: Appetizer Venison
Yield: 1 Servings

		Meat;(beef, deer, etc.)
		Soy Sauce
		Brown Sugar
		Cooking Oil
2	tb	Coarsely ground black pepper
2	tb	Garlic powder
2	tb	Lawry's Seasoned Salt
2	tb	Gebhardt Chili powder

Cut meat into 1 1/2 by 1/4 by 5 inch strips.

Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.

Pat dry.

Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!)

Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.

Fold foil edges up to keep in mixture.

Dry at 140 to 180 degrees for 5 to 8 hours.

Keep in open container at room temperature. Do NOT refrigerate. From: Wesley Pitts From Anne MacClellan disk 7/24/93

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