<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks for the beef jerky recipe.  I am distributing this to the entire
group, since I had so many responses back with requests for this.  A lot of
people seemed to not understand that my summary was a combination of
responses to my original question of a source for a gluten free, soy free
protein bar.  So my summary included other people's opinions and ideas based
on my original question.  This is the purpose of a "summary" as is stated in
the subject line of an email to the list.  I'm sorry I cannot respond
personally and directly to many of you regarding your questions about such
information as substituting oats etc. since I was only relating back to the
group the information which was received from other members.
-----Original Message-----
From: [log in to unmask] [mailto:[log in to unmask]]
Sent: Saturday, August 03, 2002 3:37 AM
To: [log in to unmask]
Subject: Re: Soy Free Protein Bar


In a message dated 8/2/2002 10:19:42 PM Eastern Daylight Time,
[log in to unmask] writes:



  I'm getting ready to post my summary to the list.  I am interested in your
recipe for the beef jerky.  I would like to include it in my summary even
though I am extremely tardy in taking care of this.  I did appreciate you
thoughts.


Hi Gina. It's really easy.

Sice lean beef thinly (1/4" is recommended, but it's more important that all
slices be the same thickness) cutting all visible fat from the outside.
Sprinkle both sides of the slices with salt and pepper (more than you'd use
to season a steak, for example.) Place the meat slices in an even layer on a
cake rack suspended over a foil-lined cookie sheet. (Or place in an even
layer directly on the foil-lined cookie sheet, but turn the slices over
halfway during the drying process. If turning, you may wish to sprinkle the
newly top side with a bit more salt and pepper.)

Heat oven to lowest possible setting, about 170°. Dry the meat in the oven 8
hours or overnight, with the door ajar. It is important not to close the
oven door, and not to overheat the oven.

Store jerky loosely covered, if it lasts long enough to store.

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