Uncle David's Jerky
For 32 lbs. meat:
3/4 cup soy sauce
4 Tablespoons Worchestershire sauce
3/4 - 4/5 cup liquid smoke
4 Tablespoons black pepper
3 Tablespoons onion salt
3 Tablespoons garlic salt
10 Tablespoons salt
Mix this all together to dissolve the salts. Use this to marinade the meat, at least overnight or for days. We cut this recipe down to do about 4 lbs. at a time. It will not seem like a lot of liquid, but remember whatever you add, it has to be dried back down. We liked adding fresh jalapeno peppers to this. We tried minced fine for a hot bite now and then, or pureed for an over-all warmth. We also added cayenne pepper for heat. Abe also likes to add Montreal Steak seasoning. (It's his favorite for steak, why not on the jerky?)
I have cooling racks that fit on my baking sheets. You can put the strips of meat right on the pan, but I think it speeds it up to allow air to circulate under. We put it in the oven at 190 degrees. Put a wooden spoon in the door to keep it cracked open just a bit to allow moisture to escape. Depending on how thick you cut the meat, the drying time varies. Usually 3-4 hours. We do it in the evening. It always dries a bit further as it cools, and we don't like it crackling dry, so you can turn it off just a bit before you think it's done and leave it in the oven as it cools down. Two pans like this don't last us very long! I think 4-5 lbs. of meat make about 4 pans. If you make a large quantity, keep it in the freezer to avoid spoiling, just in case it's not dried enough.
If you lived near us and passed Abe on the road, he'd probably stop and talk a while and share a handful. Our neighbors and friends all like it by now! Thanks, Uncle David!