Southern BBQ Buffalo Jerky
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- 1 pound very lean round or flank steak
- 4 tablespoons soy sauce
- 4 tablespoons worcestershire sauce
- 1 tablespoon ketchup
- 1/4 teaspoon pepper (more pepper for hotter jerky)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon salt
Combine everything in large bowl. Marinate meat 1 hour with sauce in refrigerator, then drain in colander. Place meat on cookie sheets to dry.
For fastest drying do not overlap meat and turn at least once during drying. Dry in 145C-degree oven for 8 to 10 hours on cookie sheets. It is ready when it bends like a green willow without breaking.
Refrigerate for long-term storage