Dutch Oven Jerky

Making your own jerky may seem like a lot of fiddlin' around but the actual working time is short; most of the time is spent sitting around waiting for the beef to dehydrate. And you'll end up with excellent preservative and chemical free jerky, a very decent reward. 2 Pounds trimmed flank steak ( lean venison or elk flank can also be used) 1/2 Cup Worcestershire Sauce 1/4 Cup Soy Sauce 2 Tablespoons Liquid Smoke Flavor 11/2 teaspoons Seasoned Salt 1/2 teaspoon Garlic Powder 1/2 teaspoon Freshly Ground Pepper Non stick Vegetable Cooking Spray Makes: about 1 pound Freeze the flank steak until partially frozen, about 1 hour. Using a sharp knife, cut diagonally across the grain into 1/4 inch tick strips. (For chewier jerky, cut with the grain, but this is only recommended for card carrying cowboys.) In a large plastic bag (preferably the self sealing kind), mix the remaining ingredients except the cooking spray. Add the sliced beef and mix well. Seal the bag and refrigerate for at least 8 hours or up to 24 hours, turning the occasionally so the beef strips are evenly marinated. Remove an oven rack from the oven and lightly spray with non stick vegetable spray. Remove the strips from the marinade, shaking off excess marinade. Pat the strips dry with paper towel. Arrange the strips, close together but not touching, on the rack. Line the bottom of the oven with aluminum foil (to catch drips). Preheat the oven to 150 degrees. Place the oven rack with the jerky in the oven. Bake until a cool piece of jerky (remove from the oven and let cool for 5 minutes) breaks when bent, about 5 hours. Blot any surface fat with paper towels. Cool completely. Store in an airtight container for up to 1 month at cool room temperature, 3 months in the refrigerator, or 6 months in the freezer. By M.K. Borchard, Borchard Feed yard, Brawley, California
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