Chester'S Jerky

• 2 to 3 lb. meat
• 1 1/2 Tbsp. salt
• 1 tsp. onion salt
• 1 tsp. garlic salt
• 1/4 tsp. black pepper
• 1/4 tsp. red pepper
• 1 tsp. white pepper
• 1/2 tsp. meat tenderizer
• 1 tsp. Kitchen Bouquet
• 1/3 c. Worcestershire
• 1/3 c. liquid smoke
• 1/3 c. barbecue sauce
• 1/3 c. water
• 1 tsp. celery salt

1. Cut meat into thin strips about 1/4-inch thick and 1/2-inch wide.
2. Mix ingredients in a large container that can be covered. Marinate meat for 24 hours in covered container, stirring at least once for the first 8 hours.
3. Place meat on rack in oven, smoker or dryer and dry at 125u0b0 to 150u0b0.
4. Normally takes 6 to 8 hours.

meat, salt, onion salt, garlic salt, black pepper, red pepper, white pepper, tenderizer, kitchen, worcestershire, liquid smoke, barbecue sauce, water, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162445 (may not work)