Beef Jerky II

DIRECTIONS

• Remove fat from meat and place [meat] in freezer.
• When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.
• Combine everything in large bowl.
• Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
• Place meat on cookie sheets to dry.
• For fastest drying do not overlap meat and turn at least once during drying.
• Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
• It is ready when it bends like a green willow without breaking.
• Refrigerate for long-term storage.