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Beef Jerky #1 2 lbs round steak (or flank...

Beef Jerky #1 2 lbs round steak (or flank or brisket) 1/4 C. soy sauce 1 Tbsp. Worcestershire 1/4 tsp. ea. pepper and garlic powder 1/2 tsp. onion powder 1 tsp. hickory smoke-flavored salt Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour. Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.

Beef Jerky #2 1 1/2 lb Flank steak Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

Beef Jerky #3 1/2 ts Pepper (MORE FOR HOT) 1/2 ts Garlic Powder 1/2 ts Onion Salt 1 lb Beef Roast 1/2 c Soy sauce 1/2 ts Garlic Salt 1/2 ts Lemon Pepper Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours.

Beef Jerky #4 1 Flank Steak Or London Broil Coarse Black Pepper 1/2 c Soy Sauce Garlic Powder Cut flank steak or london broil into 1/4" strips. Sprinkle with garlic powder and coarse ground black pepper. Marinate in soy sauce for 24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT exceed 150 degrees F.

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