BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler , Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

“I felt I had accomplished a really big goal when I first saw my Tenderfoot
badge. I felt like I was king of the world, that I could do anything.”
Davis Cavallo, Troop 31 Scout

Jerky

(Dried Seasoned Beef)

Ingredients:

1 Flank Steak (about 1 1/2 pounds)
1 teaspoon Seasoned Salt, Liquid Smoke or Barbeque Salt
1/3 teaspoon Garlic Powder
1/3 teaspoon Black Pepper
1 teaspoon Accent
1 teaspoon Onion Powder
1/4 cup Worcestershire Sauce
1/4 cup Soy Sauce

Directions:

1. Trim off all possible fat.
2. Semi-freeze the meat, and slice it with the grain into 1/8 inch slices.
3. Marinate overnight in a shallow glass dish; thoroughly covered with sauce made from all other ingredients.
4. Lay strips of marinated meat in a single layer on oven racks; pieces must not overlap (place cookie sheet of foil underneath to catch drips).
5. With oven door open a crack, roast at lowest possible tempterature (125 - 140 degrees) for 8-12 hours.
6. Taste occasionally, until it is chewy as desired.
7. This amount makes about 1/2 pound of jerky.

Comment:

Recipe can be doubled or tripled if there is room in the oven.