1 1/2 lb. brisket or chuck roast or sliced deer
1/2 tsp. salt
1/3 tsp. garlic salt
1/3 tsp. pepper
1 tsp. monosodium
1 tsp. onion powder
1/4 cup Worcestershire
1/4 cup soy sauce
2 tablespoons liquid smoke
Trim off fat. Slice with the grain. 2"
long and 1/4 " thick. Combine all other ingredients
pour over meat. Marinate over night.
Preheat oven to 125 degrees. Lay strips of meat in
single layers on dehydrating racks. Cook to desired
doneness. Refrigerate in baggies.
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