Chip's Oven Beef Jerky

4 pounds meat (round steak, London broil or sirloin)
5 Tbsp. Onion Powder
1 1/3 tsp. Black Pepper
1 1/3 tsp. Garlic Power
2 pinches Salt
1 tsp. dry Italian salad dressing mix
1 cup Worcestershire Sauce (or to taste)
1 cup Soy Sauce
1 tsp. hot pepper sauce (or to taste)

Meat properly dried and stored will keep longer than the eaters will allow, e.g. it will be gone before it can go bad.

The meat becomes rancid due to excess fat and insufficient drying or storage of the meat.

Use metal or wooden skewers to group the meat by size and thickness with smaller and thinner pieces closer to the front of the oven for easy removal as they will finish first.

To add a little sweetness to the meat, substitute a little honey for the Worcestershire sauce or add a little brown sugar.

1) Cut meat in to 1/4" strips, removing any excess fat around edge or in the middle
2) In large bowl mix together onion powder, pepper, garlic powder, salt & Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Cover and refrigerate 24 hours or put into gallon zip lock bag and refrigerate 24 hours, turning at least twice.
3) Place oven rack at the highest level. Place aluminum foil on bottom to catch drips. Preheat to 150 degrees F.
4) Removing the meat from the marinade, insert round toothpicks through the tops of the strips of meat and hang them from the oven rack. Bake in oven for 4 hours or until edges are dry but still flexible if bent. Meat will continue to dry after being removed.
5) Remove and drain meat over paper towels and/or pat grease off meat. Place in tightly sealed container or zip lock bags.


Serving Size: Maked 64 servings

Number of Servings: 64

Recipe submitted by SparkPeople user FLAGERT.