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Jerky Marinade - Dehydrator

4 tablespoons soy sauce
4 tablespoons Worcestershire® sauce
1 tablespoon tomato sauce
1 tablespoon grated ginger root (optional)
1/2 teaspoon black pepper (more pepper for hotter jerky)
1 tablespoon curry powder (optional)
2 cloves garlic
1 packet Open Country® jerky cure
1 pound meat strips

Marinate meat for 4 to 6 hours, then drain. Place on Open Country® Dehydrator trays and dry 6 to 12 hours at 155º F. or until dry and chewy.

NOTE: Use for beef, venison, and game meats. All wild game meat should be frozen for 60 days at sub-zero temperatures BEFORE DRYING to make certain all bacteria is killed.


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