Beef Jerky

Ingredients

• 1 1/2 pounds boneless chuck roast
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1 tablespoon liquid smoke (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon extra-spicy seasoning (Mrs. Dash)
• 1 tablespoon onion powder
  

Instructions

1. Partially freeze roast for 2 hours.
2. Slice roast across the grain, removing excess fat. Cut into 3/16- to 1/4-inch strips.
3. Combine remaining ingredients in a shallow glass container or heavy-duty resealable bag; add beef. Cover tightly and refrigerate for 6 to 8 hours or overnight.
4. Place meat in a single layer on a foil-lined baking sheet (slices can be placed close together).
5. Bake at 140 degrees F to 160 degrees F (or the lowest temperature on your oven) for 8 to 10 hours, occasionally blotting beef with paper towels. Test jerky for dryness (or doneness) by cooling a piece. When cool, it should crack when bent but not break and there should be no moist spots.
6. Cool; cut the jerky into 2- to 4-inch pieces with scissors.
7. Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 weeks or freeze for up to 2 months.