Beef Jerky Preserving Recipe

  • 1 pound boneless pot roast or chuck roast; slice 1/8 inch thick, trim excess fat.
  • 3 teaspoons un-iodized salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 3 dashes liquid smoke
  • 2/3 cup water
Mix well and pour over meat; meat should be just about covered. If you make 5 lbs., repeat mix until meat is about covered. Leave sit overnight. Smoke approx. 4 hrs. You can finish in oven until done, about 130°.
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