Beef Jerky

• 1 boneless roast
• 1/2 c. soy sauce
• garlic salt
• lemon pepper

1. Trim fat off roast, then freeze partially.
2. You want it firm enough to slice easily, but not hard.
3. Slice lengthwise with grain in long strips, no more than 1/4-inch thick, preferably thinner. Toss meat with soy sauce.
4. Arrange in single layer on wire rack placed on a baking sheet (cake racks will do).
5. Sprinkle with garlic salt and lemon pepper.
6. Turn beef over and season other side.
7. Bake in very low oven temperature.
8. Can heat oven to 150u0b0 to 175u0b0 and turn off.
9. After a reasonable interval, when temperature drops, again turn oven on and when desired temperature is reached, repeat procedure for about 6 to 8 hours.
10. Turn oven off and leave jerky in for several more hours.
11. Turn oven off and leave jerky in for several more hours without heat.
12. Store in covered container.

boneless roast, soy sauce, garlic, lemon pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860259 (may not work)