Curry Jerky, Something for the taste buds!


2 pounds London broil or flank steak
½ cup water
2 teaspoons curry powder
1 teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon black pepper
½ teaspoon ground cumin
1 teaspoon ginger


Slice the meat with the grain into strips that are roughly ¼ inch thick and trim off any excess fat. The strips can be as long as you wish, but they should be a length that is practical for both soaking and drying. Combine the ingredients in a glass or ceramic bowl of adequate size and mix thoroughly before adding the meat. Make sure that every piece is sufficiently covered in the marinade and refrigerate the mixture for 6 to 8 hours or slightly longer if you desire a stronger curry flavor. Stir the mixture about halfway through the soaking process. Cook at 150 degrees Fahrenheit for 5 to 7 hours, checking frequently toward the end of that range to ensure desired level of drying.

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