Oven Dried Jerky

• 2 lb. lean beef or venison
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/2 c. water
• 1/4 c. soy sauce
• 1/4 tsp. pepper
• 1 tsp. salt
• 3 dashes liquid smoke

1. Trim semi-frozen meat and slice 1/8 to 1/4-inch thick strips. In bowl, combine all ingredients except meat.
2. Stir until dissolved.
3. Add meat; coat thoroughly.
4. Let stand 1 hour or refrigerate overnight.
5. Meat will absorb liquid.
6. Remove excess liquid.
7. Arrange strips close together on oven or cake racks in shallow pans.
8. Dry meat on lowest temperature (150u0b0 to 200u0b0) until it turns brown and feels hard (4 to 7 hours).
9. Pat off beads of oil.
10. Cool and store in airtight bags or jars.
11. Keeps indefinitely.
12. Makes 1/2 pound.
13. Can also be dried on top of wood stove on racks and pans.
14. Turn strips often though.
15. Very economical.

lean beef, worcestershire sauce, garlic powder, cayenne pepper, water, soy sauce, pepper, salt, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290210 (may not work)