Beef Jerky - Teriyaki Jerky

• 4 lbs (1.8 kg). rump steaks
• 1 cup (225 ml) soy sauce
• 1 cup (225 ml) Teriyaki sauce
• 4 tbsp (60 ml). corriander
• 1 tsp (5 ml). pepper
• 4 tbsp (60 ml). catsup
• 1 cup (225 ml) Worcestershire
• 2 tsp (10 ml). liquid smoke
• 1 tsp (5 ml). garlic powder

1. Slice steaks to desired thickness.
2. Place in plastic zipper bags or shallow bowl.
3. Mix remaining ingredients together.
4. Pour over meat.
5. Cover and refrigerate overnight, turning meat at least once.
6. Place on dehydrator trays and dehydrate until done, 4 to 18 hours.

rump steaks, soy sauce, teriyaki sauce, corriander, pepper, catsup, worcestershire, liquid smoke, garlic

Taken from online-cookbook.com/goto/cook/rpage/0002FF (may not work)