CLIFF'S FANTASTIC JERKY

This is absolutely the best homemade beef jerky recipe you will ever
try. The basic recipe was my father's. I have embellished it and now
pass it along in his memory. For best results use London Broil. Beef
Sirloin Tip Steak also works well.
Cut the meat into strips of one inch wide and no more than one-fourth
inch thick.
Mix the following ingredients:

2/3 cup of Worcestershire sauce
1 Teaspoon of black pepper
2/3 cup of Soy sauce
1 Teaspoon each of garlic and onion powder (not salt!)
1 Tablespoon salt
Optional: 1 Tablespoon of Liquid Smoke

SPICY EDITION: ADD -
2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red
pepper

This amount of sauce is sufficient for three pounds of meat or about 20
- 25 strips, more than the average oven can handle which will dry to a
whopping 18 ounces or so. Now, glop it all together in a gallon-size
zip-lock bag and marinate overnight in the refrigerator. Next day,
stretch meat out on paper towels to drain while you clean the top oven
rack. Place a sheet of aluminum foil on lower rack to aid in clean-up.
Set oven at lowest temperature setting to dry meat. Crack open the oven
door to allow moisture to escape. (Smaller pieces will be dry in about
2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven
differences and meat size. You'll know when the meat is ready as your
family will begin stealing jerky right out of the oven.

ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well
with all red meats. Don't fill the bowl with water as you normally
would, you're drying the meat remember? And forget the Liquid Smoke if
you dry the meat this way, otherwise you will have "smoked" the meat to
death.
AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last
Christmas. Flip meat and rotate drying racks for even drying.
ENJOY!

(This is the recipe that we use, it comes from http://www.primenet.com/~ceyeager/jerky.html. We make the spicy edition, add half the amount of salt, and add 1 or 2 teaspoons of ground cayenne pepper. I also put a little bit of the hot sesame oil in it, but I dont think it adds much. )