1
salt
1
pepper,coarse ground
1
worchestershire sauce
2
tb lemon juice
1/2
c clear italian dressing
1
bay leaves
1
thin sliced onion
1
garlic, minced (optional)
Slice
meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to
cover,
cover with lid and place in refrigerator. Next day, drain liquid,
add
salt again, water and soak. Repeat this process for 3 to 5 days. On
the
5th day, drain meat, rinse and dry with a paper towel. In a shallow
pan,
place meat, sprinkle with pepper (it has already been salted) and rub
each
with worchestershire sauce. Place meat in single layer in ppan and
sprinkle
over meat: lemon juice, italian dressing, garlic, onion, and bay
leaves.
Soak over-night, turning several times. To barbecue, baste with
marinade.
To pan fry, drain meat, blot with paper towels, then beat in
flour and fry.