Oven Dried Jerky

Ingredients

• 2 lb lean beef or venison
• 2 Tbsp Worcestershire sauce
• 14 tsp garlic powder
• 14 tsp cayenne pepper
• 12 c water
• 14 c soy sauce
• 14 tsp pepper
• 1 tsp salt
• 3 dashes liquid smoke

Directions

1. Trim semi-frozen meat and slice 18 to 14-inch thick strips In bowl combine all ingredients except meat
2. Stir until dissolved
3. Add meat coat thoroughly
4. Let stand 1 hour or refrigerate overnight
5. Meat will absorb liquid
6. Remove excess liquid
7. Arrange strips close together on oven or cake racks in shallow pans
8. Dry meat on lowest temperature 150 to 200 until it turns brown and feels hard 4 to 7 hours
9. Pat off beads of oil
10. Cool and store in airtight bags or jars
11. Keeps indefinitely
12. Makes 12 pound
13. Can also be dried on top of wood stove on racks and pans
14. Turn strips often though
15. Very economical