Beef Jerky 2 Recipe

• 1 lb Lean beef, chuck or possibly round.
• 1/4 c. Worcestershire sauce
• 1/4 c. Soy sauce
• 1 Tbsp. Tomato paste
• 1 Tbsp. Vinegar
• 1 tsp Sugar
• 1/4 tsp Onion flakes
• 1 tsp Salt
• 1/4 tsp Garlic pwdr

1. Servings: 12
2. Trim all visible fat from the meat and freeze till hard and solid sufficient to slice into thin strips.
3. Cut across the grain and make sure which the slices are as thin as you can make them, about 1/8 inch thick.
4. Cut slices into 1-inch- wide strips.
5. Arrange strips in a shallow baking pan.
6. Combine remaining ingredients and pour liquid over strips.
7. Chill overnight or possibly for at least 8 hrs.
8. Preheat oven to 140 degrees.
9. Remove meat from the marinade and place the strips on a cake rack over a cookie sheet in the oven.
10. Dry till strips will splinter on the edges-from 18-24 hrs.
11. Cold completely before wrapping lightly with plastic wrap.
12. Jerky will keep in a closely covered container for 2 4 weeks.
13. Or possibly...use your dehydrator according to manufacturer's recommendations.
14. Yield: 32 ounce.
15. Cost of Ingredients: $2.98 Comparable purchased product: Slim Jim, 1.42 ounce,

lean beef, worcestershire sauce, soy sauce, tomato paste, vinegar, sugar, onion, salt, garlic

Taken from cookeatshare.com/recipes/beef-jerky-2-81980 (may not work)