Oven-dried Beef Jerky

Ingredients

• Servings: 1
• 1 1/2-2 lbs lean flank steak
• 1/4 cup soy sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion salt

Recipe

• 1 trim and discard all fat from meat. slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). combine remaining ingredients.
• 2 add meat strips, coating all surfaces. the meat will absorb most of the liquid. v
• 3 cover tightly (i use a ziploc bag) and marinate overnight in refrigerator.
• 4 drain off any liquid.
• 5 arrange meat strips together but not overlapping, directly on oven racks.
• 6 dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). cut into 1-inch pieces, using scissors.
• 7 cool thoroughly before storing in airtight containers. beef jerky keeps indefinitely at cool room temperature or in refrigerator.