Beef Jerky

30 oz Beef, eye of round
8 tbsp Kikkoman Soy Sauce
2 tsp Lea & Perrins, Worcestershire Sauce
2 tsp Pepper, black
1 tsp Colgin Liquid Smoke (by CARLY783)
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Lawrys Seasoned Salts
2 tsp Crushed Red Pepper Flakes (by SHERILG)

* Put in freezer for 20 min, makes easier to slice
*cut with grain will make for chewier vs against grain will be more tender
*You want it dry and firm but still a little bit pliable.
Store in air tight container in fridge for up to a month.

Trim as much fat off meat as possible
Put in freezer for 20 min, makes easier to slice
Meanwhile mix all other ingredients in a gallon size re-close-able bag
Slice meat 1/8" thick *cut with grain will make for chewier vs against grain will be more tender
Slice larger pieces in half to make more consistent sizes
Add to bag and mix well, place in fridge at least 30 min, or up to 24 hours
FOR OVER: place in single layer on cooling racks, place on baking sheets that is covered in aluminum foil. bake at 175 F for about 4 hours, flip meat at 1/2 way point.
FOR DEHYDRATOR: place in single layer on trays (I needed 4) set to 125 F (or medium) for 8 hours.
* You want it dry and firm but still a little bit pliable.
Store in air tight container in fridge for up to a month.

Serving Size: 20-24 servings

Number of Servings: 20

Recipe submitted by SparkPeople user FOSTER1ST.