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Beef Jerky

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Ingredients
  • 1 1/2 pounds flank steak
  • 2 t liquid smoke
  • 1 t garlic powder
  • 1 t black pepper
  • 2 t accent
  • 2 t onion powder
  • 1 C soy sauce
  • 1 C worcestershire sauce
  • seasoned salt to taste
Instructions

Trim all fat off meat. Partially freeze meat for easier slicing, slice meat with grain into 1/8" thick pieces. Mix rest of ingredients together. Marinate strips in shallow glass pan overnight in refrig- erator. Turn to coat thoroughly. Drain meat well on paper towels, patting dry. Use dehydrator or lay strips on rack in single layer with cookie sheet underneath to catch drips. Roast at 150 degrees F four to eight hours with oven door ajar. Store in tightly sealed containers.

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