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Jerky

1 1/2 to 2 pounds lean meat, partially frozen
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 cup brown sugar
1/4 teaspoon garlic powder
1 1/4 teaspoons onion powder
1 small bottle liquid smoke
Trim fat from meat and slice as thin as possible. (It's easier to cut thin if slightly frozen.) Combine all remaining ingredients and stir until dissolved. Add meat and mix well to coat thoroughly. Cover and refrigerate over night. Shake off excess sauce and arrange on cookie sheet. (Close but not touching.) Dry meat in slow oven 150 to 200 degrees for no less than 8 hours. Check at that time and continue to dry until it is of the proper consistency and is quite brown. Store in glass jar with lid.


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