Beef, Venison or Moose Jerky

This can also be made in a dehydrator, following manufacturer's instructions.

Ingredients

• 2 pounds lean meat (flank steak works well)
• 1 1/2 teaspoons liquid smoke
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon (or more) freshly ground black pepper
• 1/3 cup soy sauce
• 1/4 cup Worsestershire sauce

Directions

Trim off all possible fat from meat. Semi-freeze the meat and slice it with the grain, into 1/8-inch thick slices. Put into a shallow baking dish. Combine remaining ingredients and pour over the meat. Cover, refrigerate 8 hours or overnight. Remove meat from the marinade; discard remaining marinade. Pat meat dry with paper towels. Cover bottom of oven with foil. Lay meat in a single layer on oven racks. With oven door open a crack, cook at lowest possible (125 - 140 degrees) for 8 - 12 hours.

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Beef, Venison or Moose Jerky