Beef Jerky
This recipe came from my husband's grandmother. It is a favorite through the generations. We usually use a dehydrator, but we have tried the oven once because I was teaching a class at church.
| 5 | tsp | Seasoned Salt |
| 5 | tsp | Accent |
| 5 | tsp | Onion Powder |
| 2 | tsp | Pepper |
| 1 1/2 | tsp | Garlic Powder |
| 1/4 | c | Liquid Smoke |
| 10 | oz | Soy Sauce |
| 10 | oz | Worcestershire Sauce |
| 1 | c | water |
Combine all ingredients in a large bowl with a sealable lid. Stir spices up well.
| 5 | lbs | Beef Roast |
Cut the majority of the fat off the meat. Slice meat into approx 1/8th in. thick strips, then place strips of meat in the marinade.
Allow to soak for approximately 3-4 days, IMPORTANT: Each day flip the bowl the opposite direction(upside down) and allow to soak for a day. Be sure to shake after flipping so that spices mix well.
Dehydrate meat long enough to be brittle(you can bend the peace of meat and it would break) Follow the directions on your dehydrator for temperature and approximate time. We usually let the dehydrator run over night.
Allow meat to sit in the dehydrator (or on the counter) for 1 day to re-humidify a bit(they should become chewy). Store in a sealed plastic bag. Note: The better sealed they are the better they will retain their flavor. If you have a form of vacuum sealer, it is well worth the flavor and shelf life to vacuum seal them.