3 to 4 pounds lean beef (cut into strips)
1/2 cup tomato sauce base or ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon onion powder or 2 teaspoon onion flakes
1 teaspoon garlic powder
1/2 teaspoon cracked pepper
1/2 teaspoon hickory smoke flavoring or salt
Blend all ingredients and soak meat strips in mixture. Keep refrigerated 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off marinade and dry.
Dehydrating:
Shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays. Dry at 145 F, occasionally blotting off any fat droplets that appear on the meat’s surface.
Testing:
The best thing to compare properly dried jerky with is a green stick. When bent, it should crack but not break. Always tests using a cooled piece because warm ones will be somewhat more pliable. Jerky cut across the meat grain will be somewhat brittle.