FAMOUS-FOR-BLOCKS JERKY RECIPE

The following can be built from virtually any kind of big game of your choice, but I use it a lot for deer and moose.

Grab yourself about 10 lb of prime meat. After sneaking the tenderloins and backstraps off into the freezer, use the best of the remaining cuts. Cut into strips max 1/4 inch thick. Generally this should be with the grain rather than across it. Exception is the occasional piece that has sinew you just can't cut out easily. Furthermore, sinew should be removed as religiously as possible, as should any fat.

Now keep the meat aside for the moment. Mix all the following ingredients in an aluminum bowl large enough to also hold the meat ultimately:

3 cups soya sauce (can be the el cheapo variety)

1 1/2 cups worchester sauce

1/2 bottle (that would be ~2 to 3 oz) liquid smoke

~2/3 cup lemon juice (Realemon, like in a bottle)

1/4 cup garlic powder

1-2 tsp chilli pepper

~2 tblsp black pepper

Once all the above goodies are thoroughly mixed, taste and adjust if required. You may have to vary the soya/worchester ratio a bit. Then dump in the strips of meat and mix until your arm is about to fall off. NOTE - the meat should be virtually covered by the liquid so that even the top pieces are able to absorb. If it is not submerged, mix additional liquid using appropriate part-recipe.

Cover tightly, store in a cool place and allow to soak for about 48 hours, stirring several times during that period. When ready for drying, each individual slice of meat will have changed from typical meat-red to brown; no red should remain in the middle. At this point, begin drying.

Drying can be accomplished in a number of ways. Recently I have taken to using a Wal-mart type food dehydrator. These come with several trays and extras can be added for larger capacity. Choose the style that has a constantly running fan rather than one that just relies on heat convection. Simply lay out strips, stack trays, and turn on the juice. A batch will usually be done overnight. CAUTION : watch that you don't over-dry the thinner pieces; remove as they become ready - should still be slightly flexible and chewy. Alternatively, hang individual meat strips by wire hooks in stove oven and dry at lowest possible oven temperature.

A COUPLE OF CAUTIONS

-- don't add salt, as there is plenty in the ingedients listed

-- don't pig out or you will feel real uncomfortable - trust me!