Beef Or Venison Jerky - cooking recipe

Ingredients

1 lb. lean meat strips
4 tbsp. soy sauce
4 tbsp. Worcestershire
1 tbsp. ketchup
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/2 tsp. salt

Preparation

Cut meat in strips 3/8 to 1/4-inch cut against the grain for more tender and with the grain for chewy jerky.
The meat will cut best when semi-frozen.
The thinner the slice; the faster the drying time.
Marinate for at least 2 hours.
Drain with colander, and then place on trays to dry.
Do not overlap strips and turn over at least once during drying process.
Dry at 145 degrees for 6 to 10 hours.
Its ready when it bends likes a green willow without breaking.
Store in airtight container.
Refrigerate for long periods of time.