Beef Jerky Ii

• 1 lb boneless round steak or 1 lb flank steak
• 4 tablespoons soy sauce
• 4 tablespoons Worcestershire sauce
• 1 tablespoon ketchup
• 1/4 teaspoon pepper (more pepper for hotter jerky)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/2 teaspoon salt

1. Remove fat from meat and place meat in freezer.
2. When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.
3. Combine everything in large bowl.
4. Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
5. Place meat on cookie sheets to dry.
6. For fastest drying do not overlap meat and turn at least once during drying.
7. Dry in 145-degree oven I use 155 degrees - Tom for 8 to 10 hours on cookie sheets.
8. It is ready when it bends like a green willow without breaking.
9. Refrigerate for long-term storage.

boneless round steak, soy sauce, worcestershire sauce, ketchup, pepper, garlic, onion salt, salt

Taken from www.food.com/recipe/beef-jerky-ii-4137 (may not work)