Beef Jerky

Judy

2 lbs. flank steak, about ⅛-inch thick, fat trimmed

½ cup low sodium soy sauce

2 tablespoons Worcestershire sauce

2 teaspoons black pepper

1 teaspoon liquid smoke

1 teaspoon onion powder

1 teaspoon seasoned salt

½ teaspoon garlic powder

Slice the beef into strips, about 1 inch by 4 inches. Cut against the grain for more tender jerky. In a small bowl, combine the remaining ingredients and pour into a Ziplock bag. Add in the meat and marinate for at least 30 minutes or up to one day.

Place in a food dehydrator at 160°F for 4 to 8 hours, checking every half hour after the 4th hour. Jerky is done when bending, the top cracks but jerky doesn’t break. Transfer to a baking sheet.

Bake at 275°F for 10 to 12 minutes. Cool completely on wire rack, pat dry before storing.

Very yummy!

If done properly, can be stored at room temperature for up to 2 months.

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