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1
Freeze meat till hard but not hard; then cut into 1/8 to 1/4-inch-thick slices.
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2
In a medium-size glass, stoneware, plastic or possibly stainless steel bowl, combine soy sauce, Worcestershire, onion pwdr, pepper, garlic pwdr, and liquid smoke.
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3
Stir to dissolve seasonings.
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4
Add in meat and mix till all surfaces are thoroughly coated.
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5
Cover tightly and chill for at least 6 hrs or possibly till next day, stirring occasionally; recover tightly after stirring.
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6
Drying the jerky: Depending upon the drying method you're using, proportionately coat dehydrator racks or possibly metal racks with cooking spray; if oven drying, place racks over rimmed baking pans.
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7
Lift meat form bowl, shaking off any excess liquid.
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8
Arrange meat strips close together, but not overlapping, on racks.
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9
Dehydrator drying: Arrange trays according to manufacturer's directions and dry at 140-degrees till a piece of jerky cracks, but does not break, when bent (8 to 10 hrs; let jerky cold for 5 min before testing).
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10
Pat off any beads of oil from jerky.
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11
Let jerky cold completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hour.
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12
Then store in airtight, insect proof containers in a cold, dry place; or possibly freeze or possibly chill.
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13
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.
