Beef Jerky - cooking recipe

Ingredients

4 lbs beef flank steak (1 to 1-1/2 inches thick) or 4 lbs round steaks (1 to 1-1/2 inches thick)
1 teaspoon salt
1 teaspoon liquid smoke (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 cup soy sauce

Preparation

Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
Lay beef strips in single layers on oven racks with cookie sheets below.
Bake at 140\u00b0 to 150\u00b0 for 10-15 hours or until they are leathery.Or use a
commercial dehydrator, following manufacturer's directions.
With a paper towel, blot any drops of oil from the jerky.
Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.