Yield: 10 Servings
|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.