Beef Jerky

 1/2 cup dark soy sauce

 2 Tbs Worcestershire sauce

 1 tsp monosodium glutamate (optional)

 1 tsp onion powder

 1 tsp garlic powder

 1/4 tsp powdered ginger

 2 Tbls. freshly ground black pepper

 1/2 tsp Tabasco

 1/2 tsp liquid smoke seasoning

 2 lbs lean beef brisket, eye−of−round or flank steak,

How To :

 trimmed completely of fat and cut across grain into

 slices 1/4 inch thick

 To aid in slicing meat thinly, freeze the meat slightly

 until ice crystals are formed.

 Blend all ingredients except meat in small bowl. Dip each piece

 of meat into marinade, coating well. Place in shallow dish.

 Pour remaining marinade over top, cover and refrigerate

 overnight.

 Oven method: Preheat oven to lowest setting (about 130F).

 Place several layers of paper towels on baking sheets. Arrange

 meat in single layer on prepared sheets and cover with

 additional toweling. Flatten meat with rolling pin. Discard

 towels and set meat directly on oven racks, with foil below

 to catch any drips.

 Let dry 8 to 12 hours (depending on temperature of oven).

 Dehydrator method: Arrange meat on trays in single layer and

 dehydrate 10 to 12 hours, depending on thickness.

 Store jerky in plastic bags or in tightly covered containers in

 cool, dry area.