Recipe - Mikes Beef Jerky

2 pound London Broil
One half cup Soy sauce
2 tablespoon Worstershire sauce
2 teaspoon Garlic powder
2 teaspoon Onion powder
2 teaspoon Fresly ground black pepper
2 teaspoon Red pepper flakes, less for
sissies
2 tablespoon Liquid smoke

Freeze the London Broil or other lean roast. When ready to make jerky,
remove the roast from the freezer and let partially thaw. When just able to
slice, first remove all fat and then slice against the grain in thin (1/4
inch or less) slices. Cover the meat with the marinade, turn from time to
time and let marinade overnight. In the morning line a shallow cookie
sheet with a few layers of paper towels. Place on lower rack. Place upper
rack in oven in top position and lower rack in lower position. Hang the
beef slices from the upper rack with tooth picks above the paper towels. I
find about 6 hours at 160F average temp is about right.

If your oven is real tight, you might crack open the door a bit to allow
the water vapor to escape.
Posted to MMRecipes Digest by Mike Reeves kc6dmq@ix.netcom.com on Feb
12, 1998