Dan's Homemade Beef Jerky - About to be Swapped

It's about that time to swap goodies again at Queens Swap, which takes place this Sunday at 2 p.m., and I'm changing things up.  Instead of doing one of my usual bacon specialties, I'm turning to another kind of meat - jerky!  Dan came up with the idea actually and I thought it'd be fun to incorporate, as I haven't yet seen anyone swap it up to this point.  As he was pretty enthusiastic about it, he took on the task of dehydrating pounds and pounds of beef over the course of about 22 hours.  He did a nice job and the result is pretty darn tasty.  I hope you get to try some at the swap, but if not, we'll share the recipe with you.  Enjoy this meaty snack.

Dan's Homemade Beef Jerky

Ingredients:
1 1/2 pounds of beef round steak
1/4 cup of soy sauce
1 tbs of Worcestershire sauce
1/2 tsp onion salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp cayenne pepper

Directions:

Trim and discard all fat from meat. Cut meat into 5 inch x 1/2 inch strips.

In a large resealable plastic bag, combine the remaining ingredients and add meat. Seal bag and toss to coat. Refrigerate for 8 hours or overnight.

Place wire racks on foil-lined baking sheets. Drain and discard marinade. Place meat strips 1/4 inches apart on racks. Bake, uncovered, at 200 degrees for 6-7 hours or until meat is dry and leathery. Remove from the oven; cool completely. Refrigerate or freeze.

Dan used 4 times as much meat as the recipe called for, so he multiplied the ingredients accordingly.