INGREDIENTS

INSTRUCTIONS

The beef should be quite lean, because fat can become rancid with
storage. Cut meat into strips a little less than 1/4-inch thick.
Place strips in a shallow bowl. Combine salt, pepper, and garlic
powder in a small bowl. Rub spice mixture into strips. Cover loosely
with plastic wrap, and marinate for
48    hours in the refrigerator.
Remove a rack from the oven. Preheat the oven to 115 degrees. Remove
the strips from the marinade, and lay them directly on the oven rack
so that air can circulate around them. Line the bottom of the oven
with aluminum foil to catch the drippings. Place the rack in the
oven, leaving it partially open to maintain a constant temperature of
110 to 115 degrees. Leave jerky in the oven until well dried, 6 to 8
hours.
Makes about 1 pound dried jerky.
Comments: The USDA recommends cooking the beef jerky at 160 degrees
for the first 4 hours and then reducing the temperature to 130
degrees during the dehydrating process.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 9 Calories (kcal); trace Total Fat; (1% calories from
fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6396mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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