Amount  Measure       Ingredient -- Preparation Method

--------     ------------        --------------------------------

   5      pounds        beef (London Broil is best)

  1/2     cup           Moore’s Original Marinade

   2      tablespoon    Worcestershire sauce

   2      teaspoon      garlic powder

   2      teaspoon      onion powder

   2      tablespoon    black pepper (cracked if possible)

                        red pepper flakes, optional

   1/2    cup           Good beer

   1      tablespoon    Liquid Smoke (optional – do not use if smoking)

       Other options that work:

                        Add 1/8 tsp cumin

                            1/4 tsp good chili powder

                            1/8 tsp cayenne pepper     

I make jerky by buying about 5 pounds of beef.  Usually a London Broil. I then remove the fat.  Cut thin strips of meat(1/4 inch) and place into Ziploc bag with marinade and let soak for about 24 hours in fridge. Turn and massage bag every 6-8 hours.  Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and smoke meat at 150 degrees for 3-4 hours. I like to use mesquite and white oak.  Dry in dehydrator or oven set to lowest temperature setting, about 150F until dry(about 6-8 hours).