Beef Jerky

Beef Jerky – June Holden

2½ lbs. flank steak

Trim off all fat. Partially freeze meat then cut

into thin slices along grain, about 5 - 6“ long.

Marinade:

1 tsp. seasoned salt                            
1/3 tsp. garlic powder

1/3 tsp. black pepper                           
1 tsp. Accent

¼ cup Worcestershire sauce              
1 tsp. onion powder

¼ cup soy sauce                                
1 tsp. liquid smoke

Combine ingredients in plastic or pyrex dish.

Put layers of meat into sauce. Marinate overnight.

Drain. Lay strips of marinated meat on cake racks.

Place on foil covered cookie sheets to catch drips.

Dry in oven at 190* for 6-8 hours until chewy and dry.

Or dry in a dehydrator.

Store in airtight container in cool place.