Beef Jerky 2 lbs. lean meat (flank steak, brisket, etc.)
1/2 bottle liquid smoke
1 1/2 teaspoons meat tenderizer
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons onion salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/2 cup worcestershire sauce
Slice partially frozen meat as thinly as possible (with the grain for chewiness
or against the grain for tenderness). Sprinkle the meat with any or all of the
ingredients depending on how spicy you like it or whether you plan to use it
just as a snack or in a backpacking meal with other ingredients. Marinate for
a minimum of 24 hrs. in the refrigerator.
Drain and dry meat. Arrange on oven rack in a single layer. Place foil on
bottom of oven to catch drippings.
Leaving door ajar, bake at 150 degrees for about 7 hours or until chewy and
brittle. Blot drops of oil with a paper towel. Store in airtight container in
the refrigerator. Beef Jerky printer friendly version located here.
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