Beef Jerky

1 lb. round steak

4 tbsp. low sodium soy sauce

4 tbsp. Worcestershire sauce

1 tbsp. ketchup  

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. seasoned salt    

Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips.

Meat cut against the grain will be tender and break easily; meat cut with the grain will be chewy.

Marinate in the above sauce for at least 2 hours. Drain in a colander and place on dehydrator trays.

Do not overlap the meat and turn once while drying. Dry for 8-10 hours.

It is ready when it bends like a willow without breaking.

Store in refrigerator.  

Beef Jerky #2

1 pound ground chuck

1/4 cup low sodium soy sauce

1/4 cup water

3 tsps canning salt

4 tsps Worcestershire sauce  

1 tsp garlic powder

1/2 tsp cayenne pepper

1 tsp liquid smoke

  In glass or plastic mixing bowl, mix all ingredients as you would a meatloaf. Cover and refrigerate overnight.

Press between 2 layers of aluminum foil until thin. Cut into strips and place on dehydrator trays. Process until done to taste.

Turn once during drying.