Recipe(tried): Jerky recipe

Classic Marinade

1 tsp. salt
1 tsp. pepper
3 Tbsp. brown sugar
1/4 cup worchestire sauce
1/4 cup soy sauce
1 Tbsp. liquid smoke
1/2 cup Frank's Louisiana Hot Sauce, (not hot, the kids even eat this)
1 tsp. lemon juice
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
2 lbs. round or flank steak, (Laura uses rump roast (sliced 1/8 in. at the
grocery store, or vension, get the leanest meat possible and remove any fat)

Mix marinade ingredients in bowl. Pour over meat slices, thoroughly wet all
sides of meat. Cover tightly and marinate in fridge overnight. I try to mix
mine every 4 hrs. or so. Drain on paper towels and layer on dehydrating trays
not overlapping the meat. *For a chewy texture, slice the meat with the grain,
or across the grain for more tender jerky.
I have been making jerky for a long time and it is just a matter of taste. My
husband likes it HOT so I add Tobasco and cayenne to his. There are so many
variations you can use. I even add red cooking wine for a richer taste
sometimes. You can add honey and barbecue sauce to the above recipe, leave out
1/2 the brown sugar. If I'm using 2 rump roasts I ALMOST double the recipe and
add a little water.
As you can tell, we are jerky lovers. I also vacum pack this for long term
storage. It keeps great.