Serves: 5
Total Calories: 323

1 1/2 pounds beef flank steaks or venison or round steak or brisket
2/3 cup water
4 teaspoons liquid smoke seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper

With a sharp knife, trim fat from meat. Place meat on a baking sheet freeze for 1 hour or until firm, but not solid.

On a cutting surface, slice the meat across the grain into strips, 4 to 8 inches long, 1 to 1 1/2 inches wide and 1/8 to 1/4 inches thick. Lay strips in a shallow 1 1/2 -quart shallow baking dish.

In a small bowl, stir together water, liquid smoke, salt and pepper. Pour over meat and mix gently. Place plastic wrap directly on surface of meat, pressing down so liquid covers meat. Refrigerate at least 2 hours or overnight, stirring occasionally.

Preheat oven to warm setting (about 150°). Arrange oven racks at least 4 inches from bottom and top heat sources. Remove strips from marinade and pat dry with paper towels. Lay strips over wire cooling racks, leaving some space for air circulation. Edges can touch, but should not overlap. Place racks on baking sheets and place in oven, leaving door open about 3 inches. Bake for 7 to 9 hours, blotting excess fat on top surface of meat strips with paper towels and rotating wire racks occasionally. Jerky will be done when chewy and leathery, but not brittle. Test a strip after cooling slightly since warm jerky is more pliable.

When done, blot fat from surfaces of jerky and cool. Pack tightly in an airtight container and store in refrigerator or freezer up to 1 year. Check occasionally to be sure no mold is forming.

Nutritional Facts:

Serves: 5
Total Calories: 323
Calories from Fat: 0

More Recipes from the Flavors of America Cookbook:
Beef Or Venison Jerky
Dan'l's Trail Mix
Hiker's Snack Squares