Beef Jerky - cooking recipe

Ingredients

eye of round beef roast, flank steak, or venison
soy sauce
salt, pepper, garlic powder
other seasonings as desired, such as lemon pepper, seasoned salt, etc.

Preparation

Cut all fat off the meat.
Slice meat with the grain in strips 1/8 - 1/4 thick, 6 inches long and 1/2 to 1-inch wide.
Season liberally with soy sauce and other seasonings.
If using venison, allow to marinate several hours or overnight.
Lay strips on dehydrator racks, not overcrowding.
Rotate racks, top to bottom, every four to six hours to allow for even drying.
Total drying time will depend on quantity; at least 10-12 hours.
Jerky should be dry and chewy.
An oven may be used in place of the dehydrator. Heat oven to 150\u00b0.
Lay strips across cooling racks placed on cookie sheets.
Place cookie sheets in oven.
If necessary, leave the oven door ajar to keep the temperature at 150\u00b0.
Rotate sheets every 4-6 hours.
If the temperature goes above 150\u00b0, the meat will be too crisp.