The DH is still recuperating from having most of his small intestine
removed and is moving gently, as well as eating low fiber - which is
getting boring. He's about had it with rice this and rice that,
including Rice Krispies and Crispix with rice, so I'm making the lad
some beef jerky this weekend. The dehydrator is dusted off and ready
to go - I had all the ingredients on hand from the last time, so just
had to pick up the beef after work today and stick it in the freezer.
Will haul it out shortly to slice it nice and thin. . Anyone have any
other good low fiber suggestions?

I've used this recipe before - thanks and a tip o' the hat to Paul
Hinrichs, although I think I originally got it from Barb or Koko with
his attribution.

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Beef Jerky (from RFC)

meats and poultry

marinade
1 cup soy sauce
1 cup worcestershire sauce
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon garam masala
1 tablespoons kosher salt
1 teaspoon prague powder number 1; (nitrite based curing
salt, allows low temp dehydration)
meat
10 pounds london broil -- trimmed of fat

Freeze meat until just partially set, about 3-4 hours, to ease
slicing. Cut into 1/4' to 3/8' strips, either with or against the
grain. Marinate for 24 hours, mixing it up a few times to insure
homogenous coating. (A white trash bag is perfect for keeping it in
the fridge during marination).

Place marinated slices on dehydrator trays, each tray will hold about
a pound. Set temperature on deydrator to 125° F and dehydrate about 15
hours, rotating trays every few hours to insure even drying.

Contributor: Paul Hinrichs' Recipe

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"