Marinated Spicy Jerky Recipe

8 lb Beef or caribou round or flank steak
6 ts Salt
4 ts Pepper
4 ts Chili powder
4 ts Garlic powder
4 ts Onion powder
2 ts Cayenne pepper
2 ts Liquid smoke
1 c Water
3/4 c Soy sauce
1/2 c Worcestershire sauce

Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a
cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it.

Western Jerky

4 ts Salt
1 ts Pepper
1 ts Chili powder
1 ts Garlic powder
1 ts Onion powder
1/4 ts Cayenne pepper
3 ds Liquid smoke
1/2 c Water
2 lb Round, flank steak or other cut meat

Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate
in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.
Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. Makes ½ pound jerky.