Killer Jerky

Killer Jerky

Ingredients:
1 c soy sauce
1/2 c worcestershire sauce
1/2 c water
1 tb salt
1 tb pepper
1 tb onion powder
1 tb coarse ground garlic powder
1 1/2 ts tobasco sauce
1 1/2 ts liquid smoke

Directions:
Mix all together and let sit for about an hour. Stir once in awhile. Get
about 3−4 pounds of the cheapest, leanest meat you can find. I like flank
steak or arm roast, but they aren't very cheap. Put it in the freezer for a
couple hours. Its easier to slice properly when its partially frozen. Slice
the meat WITH, NOT AGAINST the grain of the meat. Slice into strips 1/8 −
1/4 inch thick. TRIM AS MUCH FAT OFF AS POSSIBLE. Dip the meat strips in the
sauce with a stirring motion to
cover the meat with the spices. Layer the meat in a pan. Pour the remaining
sauce over the layered meat and marinate overnite. Drain the meat, trying to
keep as much spice as possible on the meat strips. Place on a drying rack or
oven rack and heat about 175 degrees for about three hours. The meat should
be dry and leathery, not brittle.
KILLER JERKY 50
KOREAN JERKY