BEEF JERKEY
By Christina Melendez

About 5 lb. very lean boneless roast.  (Most butchers will thinly slice it for you.)

Marinade:
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
2 Tbsp. Salt
½ cup soy sauce
1 Tbsp. Black pepper
2 Tbsp. Worchestershire sauce
1 Tbsp. Season salt
1 tsp. Green chili powder Optional

Mix marinade ingredients. Pour over sliced meat. Make sure meat is well coated with marinade. Do not drain marinade from meat. Spray cookie sheets with Pam. Lay meat close together on cookie sheets. Put in 170° or slightly lower temperature oven until meat is dried (about 8-12 hours). Leave oven door barely cracked open. Meat should be turned once about half way through drying process. Store in a cool dry place in an airtight container for up to 2 years. The leaner the meat the longer it will last. Fat causes the meat to become rancid if stored for long periods.