Beef Jerky

Options: sweeter (add extra brown sugar), teriyaki (just add teriyaki), dry rub (no marinade), jerk seasoning, Mongolian (San-J marinade)

• Ready In: 10 hrs 15 mins
• Serves: 16

Ingredients

• 2  lbs beef (roast, broil, flank, sirloin, brisket)
• 2⁄3 cup soy sauce
• 2⁄3 cup Worcestershire sauce
• 2  teaspoons liquid smoke
• 2  tablespoons brown sugar or 2  tablespoons honey
• 2  teaspoons onion powder
• 1  teaspoon garlic powder
• 2  teaspoons white pepper or 2  teaspoons black pepper

Directions

1. Mix all marinade ingredients together (can add a little water to stretch it out to cover all meat if necessary).
2. Cut mean evenly and as thinly as possible WITH the grain.
3. Marinate for 24 hours in the fridge.
4. Dump out of bag or container onto a wire race to drain off most of the marinade (some sites said to pat dry, but that seems unnecessary).
5. Place meat on the dehydrator racks (over the sink is convenient), THEN put salt or other dry spices on.
6. Store in air-tight container (bags for short term, jars for longer term).