Black Pepper Tuna Jerky

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Ingredients:
4 Tbs. soy sauce
4 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
1 Tbs. ground black pepper
1 tsp. curing spice (combination of salt and
     sodium nitrite)

Preparation:
Thin slice tuna in strips and marinate overnight or at least 6 hours. Place strips of tuna in dehydrator, sprinkle with ground pepper, and dehydrate at 155° for 10 to 12 hours or until desired level of dryness. Turn jerky over at least once during process.

Storing Suggestion:
Seal jerky in plastic bags and store in freezer for long term storage.

Variation:
Combine the marinade with 1 lb. tuna pieces in food processor and process until well combined. Extrude mixture from Jerky extruder onto dehydrator trays. Dehydrate at 155° for 12 to 15 hours or until desired level of dryness. Turn jerky over at least once during process. This is a good way to use leftover pieces that are too small or fragile to stay together. The flavor is the same, only the texture is different.

Notes:
Curing spice can be purchased at Wal-Mart or from http://www.nesco.com/ (1-800-288-4545)

Tuna is easier to slice thinly if partially frozen. Try removing tuna from freezer and placing it in the refrigerator the night before you try to slice the tuna.