Beef Jerky

• 5 lb. lean meat (brisket or round)
• 1/2 c. soy sauce
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. ground ginger
• 2 tsp. liquid smoke

1. Mix all the ingredients, except the meat, in a bowl that has an airtight lid.
2. This is the marinade.
3. Cut the meat into strips about 1/8-inch thick.
4. Stir the meat in the marinade to coat all sides.
5. Cover and refrigerate 3 days to a week.
6. Remove strips. Blot off excess moisture.
7. Place strips on racks in the oven so that the strips are not touching.
8. Set the oven at the lowest possible temperature and maintain.
9. Keep oven door slightly ajar. Cook 4 to 12 hours until the meat is no longer moist.
10. Store jerky in airtight container.
11. May be wrapped in freezer paper and stored in freezer.

lean meat, soy sauce, worcestershire sauce, pepper, garlic powder, ground ginger, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=610469 (may not work)