Beef (flank, brisket, or round steak) or Venison

Seasoning (1:1 lb. ratio):

	1   tsb. salt
	1/4 tsp. pepper
	1/2 tsp. onion powder
	1/4 tsp. garlic powder
	1/4 tsp. worcestershire
	1   drop Tobasco

Directions:

	Place in freezer for 15-30 minutes or until
	the meat becomes firm. This will aid in cutting.
	Remove all fat. The fat, after curing, will
	degrade the shelf life of the jerky significantly.
	Cut into 1/4 inch strips with the grain.

	Mix the seasoning together and marinade the meat
	in the refridgerator overnight, you can use water
	to fill the rest of the bowl.

	To begin cooking, warm your oven to lowest setting,
	usually about 120 degrees. Drain the marinade and
	dry the strips by patting them with a paper towel.
	Place the jerky directly on the oven rack close
	together but not overlapping. Put aluminum foil on
	the lower rack to catch drips. While cooking, place
	a knife in the door so that when it closes, it is
	still ajar somewhat, this creates an airflow for
	the drying process.

	Cook the jerky for 3 to 6 hours. The jerky is ready
	when it is dark, dry, and cracks (not breaks) when
	bent. When the jerky is finished cooking, let it
	cool completely, then place in air-tight containers.

	Jerky, when stored properly in air-tight containers,
	has a shelf life of about 1 year.