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Classic Marinade

(makes about 1/2 lb jerky)
1 ts Salt (used Everglades Seasoning)
1 ts Pepper
3 tb Brown sugar
1/4 c Worcestershire
1/4 c Soy sauce
1 tb Liquid smoke
2 lb Round or flank steak (sliced thin while partly frozen)
Mix all marinade ingredients in bowl. Pour over meat slices, thoroughly wet all sides of meat and layer in the marinating dish. Cover tightly and marinate in fridge overnight. Rotate meat layers every couple of hours if you can. Drain the marinated meat and spread nonoverlapping on dehydrator trays.

For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky.

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