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Yield:
1 servings
Ingredients:
Instructions:
Instructions: **Best choices are London broil, sirloin tip roast, or sirloin steak cuts. These should be cut in strips about 1" wide and 1/4" thick. To facilitate cutting, put meant in the freezer until it is stiff but not frozen. You will end up with about 20-25 strips.
Note: Youre in the ring and have a piece of bait in your hand. Suddenly, you notice that you need to restack your dogs foot. What to do with the bait? Well, Im one of the worlds weirdos who actually likes liver, and I used to put it in my mouth for those few seconds it took for me to fix something. That is until I bought liver from a vendor at a show because I didnt have any of my own. It was rancid, and fortunately, I didnt actually get sick in the ring, but it was a close call. Never felt quite the same about liver at a dog show. But this recipe is something that you wont even mind eating. In fact, youll probably have to watch that you dont snack up all your bait! Put all ingredients in a large zip-lock bag and place in a bowl in the refrigerator overnight (bowl is in case the zip-lock leaks). You can also put all ingredients in a large, covered glass bowl and marinate over night. Next day, clean the top oven rack and take out only as much meat as the rack will accommodate (for most ovens, this is about 10 pieces). Put a cookie sheet or foil on the bottom rack to keep your oven from getting too messy. Set your oven on its lowest setting and crack the door so the moisture will escape and leave on until the pieces are dried. Smaller pieces will take about 2-1/3 to 3 hours, while larger ones may take 4 or 5. If you use a smoker, mesquite, pecan, or hickory wood work very well but dont use water. While you want to smoke them, you also want the beef to dry. Or you can drag out that food dehydrator you got for Christmas two years ago thats been sitting in a back closet. Email this Recipe:
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