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Beef Jerky


1 1/2 lb Flank Steak
Soy Sauce


Select a 1/2 inch thick flank or top round steak.

Trim away all fat then partially freeze until firm.

Slice across the grain in a 1/4 to 1/2 inch wide strips.

Place meat strips in a shallow dish or heavy plastic bag.

Add soy sauce to cover meat.

Toss to coat each piece.

Cover and refrigerate several hours or over night.

Lift meat from marinade, drain will then air dry for a couple of hours.

Arrange meat strips in single layer on fine wire screen or cake cooling rack.

Place in low oven (175F to 200F) until meat is completely dried.

Store in air-tight container.

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