Jerky

With summer coming and all the snacks we go through this is a real money saver.

Ingredients:

• 8-10 lb. meat, sliced 1/4 inch or thinner
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• 4 oz. liquid smoke
• 12 oz. Worcestershire sauce
• 2 Tbsp. garlic salt
• 1 Tbsp. pepper
• 2 Tbsp. salt
• 1 Tbsp. green hot sauce
• 3 Tbsp. soy sauce

Directions:

Marinate your sliced meat in this mixture at least 8 hours. Don't spray your pans or it will make too much moisture on your jerky, it makes clean up a little longer but well worth it. Sprinkle your pans with salt and pepper, crowd the meat close as it shrinks quickly, sprinkle lightly with salt and pepper again.

Place in oven at lowest temperature it will turn to, and leave the door open a crack. Turn the strips when the top looks dry and like leather. It won't hurt to turn it several times if you want. The meat will be pliable but not pink inside. It should be done in around 6-8 hours depending on your oven.

Mine cooks at 176 degrees F, at the lowest. The time depends a lot on the thickness of the slices also. It may sound like you are putting a lot of salt and pepper on but it drys out quite a bit. If you have grates to lay the meat on, it will dry in half the time, just keep testing it. This recipe can be put in a smoker also.

Try a half batch and adjust to your taste. We take snacks out in the boat fishing and the jerky is always gone first.

By Ann Winberg from Loup City, NE