Title: Texas-style jerky
 Categories: Preserving, Dehydrating, Meats, Hot
      Yield: 1 Recipe
 
MMMMM-----------------NORMA WRENN - MAKES 1/2 LB----------------------
      1 lb Lean top round steak
           -trimmed of all fat and
           -connective tissue
      1 tb Salt
      1 ts Black pepper
      1 ts Chili powder
      1 ts Garlic powder
      1 ts Onion powder
    1/4 ts Ground red pepper (cayenne)
    1/4 ts Liquid smoke
    1/2 c  -water
           Vegetable cooking spray
 
  Freeze meat until firm but not hard; then cut into 1/8- to
  1/4-inch-thick slices.
  
  In a medium-size glass stoneware, plastic or stainless steel bowl,
  combine salt, black pepper, chili powder, garlic powder, onion
  powder, red pepper, liquid smoke, and water. Stir to dissolve
  seasonings. Add meat and mix until all surfaces are thoroughly
  coated. Cover tightly and refriggerate for at least 6 hours or until
  next day, stirring occasionally; recover tightly after stirring. Then
  proceed as directed in "Drying the jerky" for Basic Jerky.
  
  Storage time:  Up to 3 weeks at room temperature; up to 4 months in
  refrigerator; up to 8 months in freezer.
  
  Per ounce: 78 calories, 13 g protein, 1 g carbohydrates; 2 g total
  fat, 32 mg cholesterol; 857 mg sodium