Modern Jerky Recipe

2 lb Round steak; 1" thick
1/2 c Worcestershire sauce
1 ts salt
-pepper to taste
2 tb Parsley flakes
1/4 ts Garlic powder; optional

Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes may also be used in the marinade. (Or any ideas of your own).

Slice steak into 1/2 inch wide strips and place in a single layer in a pan or baking dish. Mix other ingredients and pour over meat. Marinate in
refrigerator overnight. Remove and place meat carefully on cookie sheet. Dry in 175~ oven for one hour and then reduce temperature to 150~. Continue baking strips in the low oven until dry, but pliable, one to three hours. Cool jerky and store in tightly sealed containers.

Original Jerky

Meat; cut into 1/2" thick by 1" wide
Wire
Cord
-brine solution; boiling
1 c salt
1 ga water

Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or cored. Dip into boiling brine solution (1 cup salt to 1 gallon water) until meat loses its red color. Remove meat from water
and let drip dry. Hang near a fire, but not so close as to cook the meat. May be air dried or sun dried, but this takes much longer (days or weeks), and the meat must be protected from insects.

Oven Jerky #2

1 Flank Steak
1 Clove
1/2 c Honey
Pepper
4 tb Lemon Juice
1/2 c Soy Sauce
Salt

Put steak in freezer for 1/2 hr, until just firm. Slice across the grain into 1/4" thick strips. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan, and dry in oven at 150 degrees for 12 hours, or until when bent, it will crack, but not break