A nice snack or take a few pieces to work.
Time to Prepare: Overnight
Number of Servings: 8
Calories Per Serving: 70
Fat Grams: 3
Sodium Milligrams: 580
Cholesterol Milligrams: 1
2 to 2 ½ lbs lean, boneless beef
1 teaspoon garlic powder (optional)
1 cup water
1 teaspoon onion powder (optional)
2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE or COLGIN NATURAL MESQUITE LIQUID SMOKE
¼ tablespoon black pepper
2 tablespoon salt
Trim all visible fat from meat. Cut into strips, 4 to 6 inches long, ½ to 2 inches thick. Mix water, liquid smoke, salt, garlic, onion powder, and pepper. (For less highly seasoned jerky, use only water, liquid smoke and salt.) Marinate overnight in refrigerator. Drain and pat dry on paper towels. Cover bottom rack of the oven with aluminum foil or a cookie sheet. Hang or lay strips on top rack so they do not overlap. Dry meat at the lowest oven setting (150 to 200°F) until it has turned brown, feels hard and is dry to the touch, about 4 to 7 hours. Let cool, then remove from racks and store in an airtight container at cool room temperature. Keep it indefinitely.
Cookie sheet, aluminum foil