| INGREDIENTS |
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8 lb Beef or venison round 4 ts Onion powder
-or flank steak 2 ts Cayenne pepper
8 ts Salt 1 ts Liquid smoke
4 ts Pepper 1 c Water
4 ts Chili powder 3/4 c Soy sauce
4 ts Garlic powder 1 c Worcestershire sauce
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| INSTRUCTIONS |
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Trim all fat off the meat and cut into 1/8" thick strips. Mix other
ingredients together in a bowl. Add the meat and cover. Marinade
overnight. Remove from marinade and pat strips between towels. Line a
cookie sheet with foil and arrange meat on it in a single layer. Dry
for 8 or more hours at 175, turning after 6 hour. Cool and store in a
tightly covered jar or sealed in plastic bag. Or place in a
dehydrator until dried. Sun drying is the original method and takes
several days. Cover drying meat with cheesecloth to keep insects away
while drying.
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