Beef Jerky

Ingredients

1 five pound beef roast or lean brisket
1 bottle Soy Sauce (15 oz)
1 bottle Liquid Smoke (4 oz) (Smokehouse Brand is best)
2 tablespoons Worcestershire Sauce
1 teaspoon black pepper
2 tablespoons of Teriyaki Sauce (optional)

Directions

Remove all fat from meat. The meat should always be sliced with the grain. Slice meat very thinly and set aside. Using a large glass bowl, mix remaining ingredients. Place meat into mixture one slice at a time making sure each slice gets well coated. Cover bowl with plastic wrap, and place in refrigerator. Allow meat to marinate in refrigerated mixture eight to twelve hours.

Place meat on dehydrator trays in single layers. Turn dehydrator on and allow meat to dry to desired hardness. (Usually 4 to 6 hours).

If you don't have a dehydrator, you can also use the oven on an electric cook stove. Since there will be a lot of dripping, you must cover the bottom rack with foil, making sure there are no leaks and the entire bottom of the oven is covered. Hang or lay beef strips individually on center rack wires. Close oven and set temperature to 150 degrees. Allow to dry for approximately 8 hours.


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