Brendle Branch Cabins

Murphy, North Carolina

Specialty Recipe

Brendle Branch Cabin Jerky

Ingredients

1 flank steak (1-1/2 pounds)

1 teaspoon seasoned salt, Liquid Smoke, or barbecue salt

1/3 teaspoon garlic powder

1/3 teaspoon black pepper

1 teaspoon Accent (optional)

1 teaspoon onion powder

1/4 cup Worcestershire sauce

1/4 cup soy sauce

Trim all possible fat off meat and semi-freeze steak. Slice it with the grain 1/8 inch thick. Marinate it overnight in a shallow glass dish. Lay strips of meat in a single layer on the oven rack. Place a cookie sheet and/or foil underneath to catch the juices. Use a folded pot holder to prop the oven door open a crack, and roast meat at the lowest temperature possible (125 to 140 degrees) for 8 to 12 hours. Taste it until it is as chewy as you would like. Use leftover marinade in homemade vegetable soup.

Note: An optional way of placing the strips of meat in the oven is to put a toothpick through one end and hang the toothpick across 2 rods of the oven rack.

Makes: 1/2 pound of jerky.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)