| | Directions | | In large bowl combine all seasonings, stir till dissolved. Trim fat and cut meat into 1/4"-1/4" thick strips. Cut with the grain for chewy jerky. Across the grain for tender, brittle jerky. Add the meat strips and work them thoroughly into the mix until all surfaces are well coated. Cover and refrigerate overnight. The meat should absorb most of the mix. Arrange strips close together on cake racks set in shallow pans or cookie sheets. Sprinke with black pepper. Dry in oven at lowest temperature (140° degrees - 190° degrees) until hard and dry to touch. 5 hours for chicken or turkey, up to 6 to 7 for beef or venison. Pat off any beads of oil, cool, and store in an airtight container. You can also use white meat from chicken or turkey. |
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| Ingredients | | - |  | 2 pounds Lean Boneless Meat |
| - | | 1/4 cup soy sauce |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1/4 teaspoon black pepper |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 teaspoon Salt |
| - | | 1 tablespoon Liquid Smoke (hickory) |
| - | | 1/2 teaspoon onion powder |
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