Beef Jerky Ii

Directions

1. 1
   Remove fat from meat and place [meat] in freezer.
2. 2
   When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.
3. 3
   Combine everything in large bowl.
4. 4
   Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
5. 5
   Place meat on cookie sheets to dry.
6. 6
   For fastest drying do not overlap meat and turn at least once during drying.
7. 7
   Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
8. 8
   It is ready when it bends like a green willow without breaking.
9. 9
   Refrigerate for long-term storage.