Homemade Beef Jerky

Even though our forefathers didn't know it, lean fresh meat
jerky is low in cholesterol and fat and very high in protein,
making jerky a nutritious and wholesome snack. Jerky is an
excellent energy food when camping, biking, skiing, or anytime
you want a light snack.  	 3 lbs. meat (not ground meat) 

2/3 cups Worcestershire Sauce 

2/3 cups Soy Sauce 

1 tsp. Black Pepper

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Salt

2 tsp. smoke flavoring

2 tsp. Tabasco Sauce

 

Mix all marinade ingredients together in a large (gallon size)
plastic zipper bag. Add sliced meat (cut about ¼ inch) and
refrigerate, mixing and turning about every hour. You should
marinade it over night.



When you're ready to begin drying, place a sheet of aluminum
foil on the bottom of the oven. Drain meat in a colander and pat
dry with a paper towel (the drier the meat now, the better). Set
oven at about 150 degrees and place the meat strips on the
ovenracks. Leave the oven door open to allow the moisture to
escape.



The drying time may vary due to ovens and the size of the meat.
The meat should be firm and dry, and not spongy at all. But if
the jerky is so dry that it snaps in two easily, than it's over
dried.