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1 1/2 to 2 pounds lean, boneless meat
1/4 tsp. garlic powder
1/4 Cup soy sauce
1/2 tsp. onion powder
1 Tblsp.Worcestershire
1 tsp. hickory smoke flavor salt
1/4 tsp. pepper
Hot sauce or Tabasco (optional)


Trim and discard all fat from meat. Cut meat into 1/8 to 1/4 inch thick slices. In a bowl, combine soy sauce, Worcestershire, pepper, garlic powder, onion powder and smoke flavored salt. Stir until seasonings are dissolved.Add all the meat strips and work them thoroughly into the mix until all surfaces are well coated. The meat will absorb most, if not all, of the liquid. Cover tightly and let stand overnight in the refrigerator. Shake off any excess liquid, sprinkle coarse ground black pepper on both sides.Arrange strips fo meat close together, but not overlapping, directly on oven racks or cake racks set in shallow, rimmed pans. Dry meat in oven at the lowest possible oven setting, 150-200 degrees, until it turns brown, feels hard and is dry to the touch.This will take 5 hours for chicken and turkey, 4 to 7 hours for beef or venison. Pat off any beads of oil. Cool and store in airtight plastic bags or in jars with tight fitting lids. Keeps in refrigerator or at room temperature indefinitely.