[CH] jerky

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Speaking of jerky recipes....

    My favorite cut to do up in the dehydrator (was a home-made dryer we slapped together out of a
fan-heater combo you use in a bathroom addition) was definitely a brisket, as the grain of the meat
ran in the same direction the whole cut, there was VERY little trimming to do, and it was still
pretty tender when finished. We'd marinate overnight in soy, pinch of brown sugar, bit 'o' vinegar,
and yes, plenty of chili peppers. Problem with this jerky was not that it would go bad, but that a
whole brisket usually disappeared within a couple of days, it being the preferred food in the chill
of the Michigan winter. Man, do I miss meat! <S> Sorry, a vegetarian's meat crisis there....

Diane, wondering in flanders if I can make a tofu jerky or not....

P.S. still hoping for a good caramel recipe!

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