MAD MOUNTAIN MURPHY'S MARVELOUS JERKY (RECIPE #18)
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
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.