Deer or Beef Jerky

1 – 2 lb. Lean round steak or lean roast cut of deer or beef

¼ cup Worcestershire Sauce

½ cup A-1 Sauce

¼ cup La Choy soy sauce

2 Tablespoon Season All

2 teaspoon Pepper

2 teaspoon Garlic Salt

2 Tablespoon Onion Salt

In a plastic or glass container combine the above ingredients. Stir well.

Cut meat into thin strips. Soak meat in sauce overnight in a covered container in

refrigerator. Place strips in food dehydrator at 150 degrees 6 – 8 hours, also reference

the directions for your specific dehydrator.

IF YOU DO NOT HAVE A DEHYDRATOR : Cover most of oven racks with foil. Leave approx. 2 inches around all edges to allow heat to circulate. Lay strips of meat directly on oven racks covered with aluminum foil for 1 hour at 150 degrees. Remove meat from foil and place directly on oven racks. (You may want to put foil on the bottom of your oven to catch the drips for about the next 2 hours. Bake 6 – 8 additional hours at 150 degrees. Cooking time may vary. Use your preference for an increase or decrease in cooking time.

Place cooled jerky in ziplock bags. Refrigerate or freeze.

Grilled Salmon

3 lbs. Salmon fillets ¾ - 1 inch thick (Do Not have skin removed)

separated oil and oil/spices from a 16 oz. Bottle Ken’s Caesar Salad dressing. (do not shake, pour off approx. ¾ to 1 cup oil) Place oil aside, it is not used in this recipe. The mixture of spices and liquid left in the bottle will be used. Shake the spice mixture.

The remainder of the spice mixture left in the bottle.

1 T. water

½ cup plus 2 T. Kikoman Teriyaki Sauce

1 ½ Tablespoon A1 Bold Steak Sauce

1 teaspoon White Wine Worcestershire Sauce

1 large Garlic Clove, minced

¼ t. Dill

¼ teaspoon Black Pepper

1 Tablespoon Mrs. Dash’s Seasoning

1 Tablespoon Mrs. Dash’s Seasoning to be sprinkled over fish

Mix all ingredients together in a large glass or plastic casserole pan 9 x 13 or larger.

Let sit 5 minutes. Stir well. Rinse salmon and pat dry. Add salmon, meat side down to the marinade. Move salmon around in the marinade to coat well – let sit for 10 minutes. Flip salmon so that the meat side is facing up and evenly sprinkle the additional 1 T. Mrs. Dash’s over the surface of the fish. Cover and refrigerate 8 to 24 hours. Preferably overnight. Preheat grill on high. Grill must be really hot! Grill the salmon, skin side down for 5 to 8 minutes. Skin will get dark and crisp. Flip salmon so the the meat side is down and grill an additional 3 to 5 minutes depending on the thickness and hou you like your salmon done. Flip salmon back to the skin side for additional cooking time if desired. Approximately 4 main course serving.