BEEF JERKY
1 ½ lbs. Flank steak
¼ cup soy sauce
¼ cup Worcestershire
1 tsp. Liquid smoke
½ tsp. Garlic powder
1 tsp. Onion powder
1/3 tsp. Pepper
1/3 tsp salt
Link to calculator

Trim off fat and sinew from the flank steak.  Cut into ¼ inch strips.  Put strips of meat sideways into a quart jar.  Mix all remaining ingredients for marinade.  Pour sauce into jar and cover.  Place sideways in refrigerator for 24 hours turning jar after first 12 hour so meat absorbs sauce thoroughly.  Place meat strips on racks.  Do not bake meat but dry out jerky by leaving the oven as low as you can set it.  Let meat dry out for 10 hours or until it is of desired consistency.  If oven is too warm, the jerky will get b brittle and greasy.
Bev Pearson and Brad Swanson
Dassel, Minnesota

Alternative Preparations (Zach Pearson and Ben Winchester)
1 ½ lbs bottom round roast (preferred with fat along one wedge as opposed to crosscutting the roast)

1/3 tsp. ground pepper

•    Ancho Chili Powder
•    onion powder (4x garlic)
•    Add required amount of pepper then add the same amount in coarsely chopped up pepper corns.  

At the 12 hour point unfold strips and mix to ensure consistent marinade absorption in beef – this is especially useful for the big wide pieces you can get from round roast.