Beef Jerky Basic Recipe

• 1 1/2 lb lean boneless meat
• 1/4 c. soy sauce
• 1 tsp Worcestershire
• 1/2 tsp onion pwdr
• 1/4 tsp pepper
• 1/4 tsp garlic pwdr
• 1/4 tsp liquid smoke vegetable oil cooking spray

1. Freeze meat till hard but not hard; then cut into 1/8 to 1/4-inch-thick slices.
2. In a medium-size glass, stoneware, plastic or possibly stainless steel bowl, combine soy sauce, Worcestershire, onion pwdr, pepper, garlic pwdr, and liquid smoke.
3. Stir to dissolve seasonings.
4. Add in meat and mix till all surfaces are thoroughly coated.
5. Cover tightly and chill for at least 6 hrs or possibly till next day, stirring occasionally; recover tightly after stirring.
6. Drying the jerky: Depending upon the drying method you're using, proportionately coat dehydrator racks or possibly metal racks with cooking spray; if oven drying, place racks over rimmed baking pans.
7. Lift meat form bowl, shaking off any excess liquid.
8. Arrange meat strips close together, but not overlapping, on racks.
9. Dehydrator drying: Arrange trays according to manufacturer's directions and dry at 140-degrees till a piece of jerky cracks, but does not break, when bent (8 to 10 hrs; let jerky cold for 5 min before testing).
10. Pat off any beads of oil from jerky.
11. Let jerky cold completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hour.
12. Then store in airtight, insect proof containers in a cold, dry place; or possibly freeze or possibly chill.
13. Makes about 3/4pound.
14. Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.

boneless meat, soy sauce, worcestershire, onion, pepper, garlic, liquid smoke vegetable oil cooking spray

Taken from cookeatshare.com/recipes/beef-jerky-basic-recipe-82007 (may not work)