Beef Jerky

• 1 1/2 lb. boneless steak
• 1 Tbsp. liquid smoke
• 1/3 tsp. garlic powder
• 1 tsp. monosodium glutamate
• 1/3 tsp. pepper
• 1 tsp. onion powder
• 1/4 c. soy sauce
• 1/4 c. Worcestershire
• 1/4 tsp. barbecue salt

1. Trim the meat of all possible fat; meat should be semi-froze for easier slicing.
2. Slice meat into 1/2-inch strips; marinate overnight in a shallow glass dish in the refrigerator.
3. Turn occasionally to coat each piece thoroughly.
4. Drain well on paper towel, patting each piece dry.
5. Lay strips in a single layer on an oven rack; do not overlap.
6. Place a cookie sheet or foil underneath to catch drippings.
7. Roast at lowest possible temperature (125u0b0 to 140u0b0) for 8 to 12 hours, leaving oven door ajar.

boneless steak, liquid smoke, garlic powder, monosodium glutamate, pepper, onion powder, soy sauce, worcestershire, barbecue salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892097 (may not work)