Copycat Beef Jerky

Great for camping or just for snacking.

• Ready In: 10 hrs 20 mins
• Serves: 30

Ingredients

• 4  lbs beef flank steak (1 to 1-1/2 inches thick) or 4  lbs  round steaks (1 to 1-1/2 inches thick)
• 1  teaspoon salt
• 1  teaspoon liquid smoke (optional)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄4 cup soy sauce

Directions

1. Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
2. Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
3. Lay beef strips in single layers on oven racks with cookie sheets below.
4. Bake at 140° to 150° for 10-15 hours or until they are leathery.Or use a
5. commercial dehydrator, following manufacturer's directions.
6. With a paper towel, blot any drops of oil from the jerky.
7. Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.