Beef Or Venison Jerky

• 2 1/2 lb. roast or steak
• 1/2 bottle liquid smoke
• 1 1/2 Tbsp. meat tenderizer
• 1 1/2 Tbsp. seasoned salt
• 1 tsp. pepper
• 1/4 c. soy sauce
• 1/2 tsp. garlic powder
• 1/2 c. Worcestershire sauce
• 1/2 c. water
• 8 c. graham or unbleached pastry flour
• 2 Tbsp. dark, unsulphured molasses
• 2 Tbsp. honey
• 2 1/2 c. corn oil
• 3 Tbsp. grated Parmesan or Romano cheese
• 2 Tbsp. each: parsley, alfalfa and mint leaves
• 2 Tbsp. brewer's yeast
• generous sprinkling (approximately 1/2 tsp.) garlic powder

1. Preheat oven to 375u0b0.
2. Mix liquid ingredients thoroughly. Slowly blend in herbs, condiments and flour, first stirring with a spoon, then kneading with oiled hands (in addition to corn oil used for recipe) as the dough stiffens and forms into a ball. Roll out thinly, 1/4-inch or less, into a sheet(s) on floured boards.
3. Shape to taste; with bone-shaped or other cookie cutters or just into squares with a knife and bake until lightly browned, about 40 to 50 minutes.
4. Give up on getting the dogs out of the kitchen while this bakes!
5. Store in fridge or freezer.

liquid smoke, tenderizer, salt, pepper, soy sauce, garlic powder, worcestershire sauce, water, flour, molasses, honey, corn oil, romano cheese, parsley, yeast, generous sprinkling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459323 (may not work)