From the Kitchen of Stephen Murphy


Slice (the butcher will do it for you if you ask) a most excellent 4 pound roast  (Tough beef = tough jerky). Marinade for 48 hours in Andréa's Sauce. This stuff is made with parsnips and turnips believe it or not. I get it at Wal-Mart or 6813 Old Collinsville Road, OFallon, IL 62269

Mix ½ cup of course ground black pepper with ¼ cup of McCormick Montreal Steak Grill Seasoning. Add a dash of white pepper, garlic powder coriander, celery salt, green chili powder, powdered onion and a pinch of saffron.

Dust meat liberally with mixture and jerk according to the dryers instructions.