Jerky

Ingredients:

1 ½ to 2 pounds 1-inch thick top round or flank steak

2/3 cup Worcestershire sauce

2/3 cup soy sauce

1 tablespoon honey or brown sugar

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1 teaspoon crushed red pepper (adjust to your taste)

Directions:

Trim the steak of any excess fat, and thinly slice the meat across the grain into long strips. Place in a bowl.

Add remaining ingredients and stir meat thoroughly through the marinade.

Chill overnight.

Remove the meat from the marinade and allow to drain in a strainer.

Evenly distribute the strips of meat onto your method of dehydration – an oven, barbecue grill, smoker, etc.

Dry with slow heat until jerky is dry, but slightly flexible.

Store in an airtight container in a cool, dry place for up to three months.