Ingredients
1 1/2 lb. flank steak
1/2 tsp. seasoned salt
1/3 tsp. garlic
1/3 tsp. black pepper
1 tsp. onion powder
1/4 c. Worcestershire sauce
1/4 c. soy sauce
Method
Sources
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Jerky kit — gun, seasonings, cure, everything for homemade jerky
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Authentic jerk blend — allspice, scotch bonnet, thyme for grilling
Professional dehydrator for jerky, fruit leather, herbs, powders
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Trim fat from steak. Semi-freeze for ease in slicing. Slice with the grain into 1/8-inch strips. Marinate overnight in glass dish, thoroughly covering the meat with sauce made from other ingredients. Lay strips of marinated meat in single layer on oven racks. Placing a cookie sheet underneath will catch drippings. With oven door opened a crack, roast at lowest possible temperature (125° to 140°) for 8 to 12 hours. Taste occasionally until desired chewiness is attained. Keep in covered jar. Yields 1/2 pound of jerky.