Beef Jerky

By marmar

Ingredients

• 1/2 cup dark soy sauce
• 2 tbsp. worcestershire sauce
• 1 tsp. monosodium glutamate (optional)
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/4 tsp. powdered ginger
• 2 tbsp. freshly ground black pepper
• 1/2 tsp. tabasco
• 1/2 tsp. liquid smoke seasoning
• 2 lbs. lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut across grain into slices about 1/4" thick
• To aid in slicing meat thinly, freeze the meat slightly until ice crystals are formed.

Preparation

Step 1

Blend all ingredients except meat in a small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.

OVEN METHOD:
Preheat ovent o lowest setting (about 130 degrees). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on overn racks, with foil below to catch any drips. Let dry 8 to 12 hours (depending on temperature of oven).

DEHYDRATOR METHOD:
Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in cool, dry area.