Beef Jerky 1

Select a 1 / 2 inch thick flank or top round steak.

Trim away all fat then partially freeze until firm.

Slice across the grain into 1 / 4 to 1 / 2 inch wide strips.

Place meat strips in a shallow dish or heavy plastic bag.

Add soy or teriyaki 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 temperature oven or slowly smoke-cook in smoker until meat is completely dried.

Store in air-tight container.

Serve as a snack or appetizer.

flank steaks, soy sauce, onion powder, garlic powder, worcestershire sauce