Drying frontier jerky

Yield: 10 Servings

Measure Ingredient
1 teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Garlic powder
2 tablespoons Worchestershire sauce
2 tablespoons Liquid smoke
1 pounds Lean meat; thinly sliced

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass or stoneware, plastic or stainless container, spooning liquid smoke mixture over each layer. Cover tightly. Marinate 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Follow directions for drying and storing. Makes ¼ lb. jerky.

From How to Dry Foods.

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