Beef Jerky - cooking recipe

Ingredients

flank, round steak or venison steak
onion or garlic powder
soy or teriyaki sauce
Worcestershire sauce

Preparation

Select 1/2 inch thick flank, round steak or venison steak. Trim away all fat; then partially freeze meat until firm.
Slice across the grain in 1/4 to 1/2 inch wide strips.
Place strips in a shallow dish or a heavy plastic bag.
Add soy or teriyaki sauce to cover meat.
If desired, onion or garlic powder or Worcestershire sauce may be added.
Toss to coat each piece. Cover and refrigerate several hours.
Lift meat from marinade. Drain well.
Air dry for 2 hours.
Arrange on fine screen or cake cooling rack (single layer).
Cover and smoke until meat is completely dry.
Store in airtight container.
Serve as a snack or appetizer.
Great for camping!