50+ Friends Club Cookbook
Meat and Wild Game

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Beef or Venison Jerky

From the Kitchen of: Boomer

Source:  Recipes from Minnesota....with Love

2	lbs.	Lean Meat (flank steak, brisket or london broil)
1/2	Bottle liquid smoke
1 1/2	tsp.	Meat tenderizer
1 1/2	tsp.	Seasoned Salt
1 1/2	tsp.	Onion Salt
1/2	tsp.	Pepper
1/2	tsp.	Garlic Powder
1/4	c.	Soy Sauce
1/2	c.	Worcestershire Sauce
1/2	c.	Water

• Trim all visible fat from meat. Cut meat into strips, 4-8 inches long, 1/2 to 1" wide and 1/8-1/4 " thick (partially frozen meat is easier to slice).
• Mix the rest of the ingredients and place in a 9x13" pan. Stir in the meat and marinate overnight in the refrigerator.
• Drain and pat dry on paper towels.
• Arrange on oven rack in a single layer.
• Place foil on bottom of oven to catch drippings.
• Dry meat at 150 degrees until it has turn brown, feels hard and is dry to touch (about 7 hours).
• Let cool, remove from racks and store in air-tight container at room temperature.
• Will keep for at least 6 months.