Beef Jerky – Cloud
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Ingredients
1 flank steak (1 ½ lb.) lean end of thin brisket may be used
1 tsp. seasoned salt
1 tsp liquid smoke
1 tsp barbecue salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1tsp. monosodium glutamate
1 tsp. onion powder
¼ c. Worcestershire sauce
¼ c. soy sauce
Instructions
-Trim off all fat from steak. Semi-freeze and slice with the grain 1/4 inch strips. The partial freezing is necessary so you can slice meat.
-For the marinade: combine all other ingredients. Marinate the meat overnight or longer in a shallow glass or plastic dish. Layer the meat in the dish in a single layer and thoroughly cover with sauce.
-Lay strips of marinated meat on oven rack so they do not touch or overlap. Place cookie sheet under rack to catch drips.
-Set oven at lowest possible temperature. Leave door cracked. Cook 8-10 hours. At 8 hour stage, test for degree of chewiness. This will make ½ pound jerky.
-Serve at room temperature. To store, place in a glass jar with lid tight in refrigerator. Will keep 6 months. When serving, remove from refrigerator in time to reach room temperature.
