Beef Jerky

• 3 pounds of lean beef (round steak is good)
• 1 tsp (5 ml) of salt
• 1 tsp (5 ml) of onion salt
• 1 tsp (5 ml) of garlic salt
• 1/4 tsp (1 ml) of pepper
• 1/3 cup (80 ml) of soy sauce
• 1/3 cup (80 ml) of worchestershire sauce

1. Remove fat.
2. Partially freeze beef: slice very thin.
3. Lay beef slices flat in a heavy duty plastic bag in a shallow container.
4. (You may need more than one.)
5. Combine the rest of the ingredients in a bowl, mixing well.
6. Pour over the beef.
7. Force out as much of the air as you can and seal the bag(s).
8. Marinate 24 hours, turning the bag over several times.
9. Remove beef slices and place onto paper toweling to dry excess marinate.
10. Discard marinate in the bag.
11. Place meat in a shallow pan and bake at 140 degrees (60 C.) for about 4 hours.
12. Check the meat often.
13. It is ready when it is dry and will bend to a 45 degree (7 C.) angle without breaking.
14. If it does break, it is not ruined: drier jerky will keep longer, it is just harder to chew.
15. Store in a tightly closed container.

lean beef, salt, onion salt, garlic, pepper, soy sauce, worchestershire sauce

Taken from online-cookbook.com/goto/cook/rpage/00034F (may not work)