Good Beef Jerky

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Beef
    1       c            Barbecue sauce
    2       tb           Liquid smoke
    1       t            Chili powder
    1       tb           Worcestershire sauce
                         Few grains cayenne pepper

    Freeze beef until firm and solid enough to slice
   easily. Cut into 1/8-inch slices with a a sharp knife or
   slicer, then cut slices into strips 1 & 1/2 inches
   wide. Meanwhile, blend remaining ingredients and pour
   over beef strips that have been arranged in rows in
   a shallow baking pan. Marinate overnight in
   refrigerator. Drain well.

   Dehydrator: Cover trays with strips without
   overlapping. Dry 4 hours at 140 F. Turn strips and
   rotate trays. Dry another 6 to 8 hours. Well-dried
   beef jerky should be dark and fibrous looking and brittle
   enough to splinter when bent in two.

   Sun drying beef jerky is not recommended
   in most climates

   Oven: Lay strips of marinated beef in rows over trays
   being careful not to overlap strips. Dry at 110 F
   until strips will splinter on the edges when bent in
   two, 18 to 24 hours.

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