Recipe: Colorado Jerky

Qweeny,

I found this recipe on the web. Hope it's what you're looking for.

This particular jerky can be made from beef-flank, brisket, lean "rump roast" or top round steak - venison or the white meat from chicken or turkey. Partially freezing the meat makes it easier to slice evenly. Cut with the grain if you want your jerky chewy, across the grain for more tender, brittle jerky.

Colorado Jerky

1 1/2 to 2 pounds lean boneless meat
1/4 cup soy sauce
1 tablespoon Lee & Perrins Worcestershire
1/4 teaspoon EACH pepper & garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt(liquid smoke with pinch of salt ok too*)

Trim and discard ALL fat from the meat (as it becomes oily). Cut meat in 1/8 to 1/4 inch thick slices. If necessary, cut large slices to make strips about 1-1/2 inches wide and as long as possible. In a bowl combine soy sauce, Worcestershire, pepper, garlic powder, onion powder and smoke-flavored salt. Stir until seasonings are dissolved. Add all the the meat strips and work them thoroughly into the mixture until all surfaces are well coated. The meat will absorb most, if not all, the liquid. Cover tightly and let stand overnight in the refrigerator. Or you can let stand one hour and proceed.

Shake off any excess liquid, arrange strips of meat close together, but no overlapping, directly on oven racks or cake rakes set in shallow, rimmed pans. Dry meat in oven at the lowest possible setting 150 degrees to 200 degrees (F) Flip every hour or two - until it feels hard and is dry to the touch - 5 hours for chicken & turkey, 4 to 7 hours for beef and vension. Pat off any beads of oil. Cool and store in airtight plastic bags or in jars with tight fitting lids. Keeps in refrigerator or at room temperature indefinitely.