Small Mountain's Receipe Pages
Al's Home Made Jerky|
Beef, venison or whatever kind of firm meat
1 bottle liquid smoke
1 bottle soy sauce
1/2 tsp. black pepper
1 box round wooden toothpicks
Start by trimming
off the fat, then cut the lean meat into strips about 5 to 7 inches long and 1/4 inch thick. Place the
strips in a large bowl, with a cover and add the rest of the ingredients. Mix it all up, cover and refrigerate
Next day cover the bottom of the smoker (or oven) with tinfoil and raise the upper
rack all the way.
Remove the meat from the marinade, insert a round wooden toothpick through each
strip and hang it in the rack. Bake at 140 degrees (or lowest setting) for about 6 to 8 hours or
until meat is dry but flexable. Let cool and store in sealable plastic bags. Don't worry, the kids
can enjoy them as the alcohol evaporates while cooking......
Capital Punishment Chile|
2 lg Onions, finely chopped
Garlic cloves, chopped
4 lbs Extra lean chuck, flank or round steak
(coursly ground, chili grind)
2 lbs. Extra lean pork cut into small cubes
6 oz. can tomatoe sauce
2 10 1/2 oz. cans beef bouillion
12 oz. cans "Budweiser"
4 tbsp. ground cumin
1 tbsp. ground oregeno
2 tbsp. paprika
2 tbsp. MSG (salt)
1 tbsp. sugar
1 tbsp. mole
1 or 2 tbsp flaked or ground chili pepper (optional)
1 tbsp. masa flour
Brown meat in large skillet until fat is cooked off. Then transfer to an 8 qt. stock pot. Saute
onions and garlic in remaining pan drippings until tender and then add to the meat. Add the spices and
simmer 2 hours.
Mix masa flour with enough hot water to make a paste and add to the chili 30 minutes
before serving for thickening.
Add 7 heaping tbsp. Sun Garden brand Texas Chili powder.