Jerky Marinade And Preparation Instructions

• 10 oz. bottle Worcestershire sauce
• 5 oz. bottle soy sauce
• 1 Tbsp. liquid smoke
• 1 Tbsp. black pepper
• 1 Tbsp. Season-All (spicy or regular)
• 1 tsp. onion salt
• 1 tsp. garlic salt
• 1/4 tsp. garlic powder (optional)
• 1/4 tsp. dry mustard (optional)
• 1 tsp. honey (optional)

1. Mix all ingredients listed in a large bowl.
2. Cut approximately 3 pounds of lean meat in strips 1/16 to 1/8-inch thick, 1 to 3-inches long and 1/2 to 1-inch wide.
3. Best to cut the meat diagonal to the grain.
4. (Note: For best results, freeze meat on a flat surface first, then slice after it starts to thaw.)
5. Add meat to marinade so that marinade covers all meat.
6. Cover bowl and set in refrigerator.
7. Stir meat and marinade once a day for 3 to 5 days.
8. To dry, place meat on rack or skewer it and place in an oven set to 100u0b0 to 200u0b0.
9. Prop oven door open about 1-inch.
10. Start checking meat after about 2 1/2 hours.
11. Most meat will be done by 4 1/2 hours.

worcestershire sauce, soy sauce, liquid smoke, black pepper, seasonall, onion salt, garlic salt, garlic, dry mustard, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945348 (may not work)