Beef Jerky

• 2 lb. eye of round roast (very lean)
• 8 Tbsp. soy sauce
• 8 Tbsp. Worcestershire
• 3 Tbsp. ketchup
• 2 Tbsp. red hot sauce
• 1/2 tsp. fresh ground black pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. onion salt
• 1/2 tsp. salt

1. Remove all fat from roast and place in freezer until semi-frozen.
2. Slice roast into thin strips, approximately 3/8 to 1/4-inch.
3. Mix remaining ingredients to make marinade for beef. Marinate the beef slices in marinade for at least eight hours or overnight in a glass container in the refrigerator.
4. Be sure container has cover.
5. Stir beef several times to ensure all slices are saturated while marinating.
6. Drain in colander and place beef slices on dehydrator trays.
7. Do not overlap and turn slices at least once while drying.
8. Dry at 145u0b0 for 6 to 9 hours.
9. It is ready when it bends like a green willow without breaking.
10. Long term storage should be in the refrigerator.

soy sauce, worcestershire, ketchup, red hot sauce, fresh ground black pepper, garlic powder, onion salt, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543644 (may not work)