Beef Jerky Recipe

Are ya ready?

Ingredients-
Beef, the absolute leanest you can find, 3-5 lbs

The cut could change according to what you can get.
Flank steak is very good but expensive, I usually use London Broil.
Trim it extra well for fat and muscle casing that will be tough.

Mardinade-
1 cup each-
Soy sauce (NOT low sodium)
Worchestershire sauce

1 tablespoon each-
garlic powder (NOT garlic salt nor fresh garlic)
onion powder (NOT Onion salt nor fresh onion)
ground cumin
salt (I prefer kosher or sea salt)

A few shakes of your favorite variety of Liquid Smoke.

Preparation-
slice meat up in 1/4" thick or less strips,
Strips should be as long in length as possible,
slice with, or against, the grain, your choice

place meat and marinade in a container or a doubled (for extra fridge security) Ziplock Freezer bag, press out the air and seal.

Leave in fridge for at least 2 days to let the meat get really marinaded
(this step is important as it is chemically cooking and preserving the meat)

spread the meat out flat in layers in your food dryer/dehydrator not too close so the warm air can circulate.

dry for about 8-10 hours, rotating the bottom tray to the top, every couple of hours for even drying.

meat should be "hard leathery" but not crispy unless you like it that way.
There should be no "wet" places in the meat.

That's it!