||Red Lion Spicy Jerky
3 lbs. bottom round steak, frozen. Have your butcher slice into 1/8 inch thick pieces.
Keep frozen until ready to use, then cut into strips. Frozen meat is much easier to cut.
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1 cup water
2 tbs. Liquid Smoke
10 tsp. Red Lion Spicy Foods Company Original Dry Rub
Mix dry rub and wet ingredients, add the meat. Cover and refrigerate overnight.
Remove the meat from the marinade and let dry on a rack.
Line a baking sheet with foil and arrange meat in a single layer.
Dry in a very low oven, 150-175 degrees, for up to 5 hours, turning after two hours.
Or dry in a food dehydrator at 145 degrees for about four hours.
Jerky should be a little chewy but not brittle.