Beef Jerky

• 4 lbs beef flank steak (1 to 1-1/2 inches thick) or 4 lbs round steaks (1 to 1-1/2 inches thick)
• 1 teaspoon salt
• 1 teaspoon liquid smoke (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon Worcestershire sauce
• 1/4 cup soy sauce

1. Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
2. Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
3. Lay beef strips in single layers on oven racks with cookie sheets below.
4. Bake at 140u0b0 to 150u0b0 for 10-15 hours or until they are leathery.Or use a
5. commercial dehydrator, following manufacturer's directions.
6. With a paper towel, blot any drops of oil from the jerky.
7. Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.

beef flank, salt, liquid smoke, garlic powder, onion powder, chili powder, worcestershire sauce, soy sauce

Taken from www.food.com/recipe/beef-jerky-187596 (may not work)