* Use the leanest beef you can find. Good choices are: Bottom round, London Broil, round steak, shoulder roast, rump roast. Can be used with venison, too. Cut beef on bias of grain in 3/16 to 1/4 inch thick strips (have meat man do this for you). Remove all visable fat before slicing. Fat will cause the jerky to go rancid faster during storage. Mix all other ingredients together to make marinade. Submerge meat into marinade, covering completely. Marinade for 24 hours. Place meat strips directly on drying racks of food dehydrator with temperature setting at 150ø. Dry for 20 to 24 hours. Store in air-tight jar or container. Keep in refrigerator for longer storage.

Original recipe came from Lance Halle but modified by Dennis Thompson.