BILL'S BEEF JERKY

Don't be scared at the complexity of this - we're talking beef jerky - not brain surgery.
The details here will help you avoid pitfalls such as making a wreck out of your oven.

  3 lbs. Top Round or Bottom Round
2 Tbl Worcestershire sauce
2 Tbl Soy sauce
1 Tbl Dale's seasoning (or liquid smoke)
1 Tbl. beef boullion powder
2 Tbl pepper
1 Tbl salt
1 small bowl
1 small brush
1 large butcher knife
Cookie sheets or aluminum foil

Trim all fat off of meat. Top round is a lot easier to deal with since it doesn't have a thick layer of fat on the bottom. Slice into strips and pieces of any convenient shape but try to make all of them the same thickness at 1/4". As you cut up the meat, slice along the plane of the fat seams so fat can later be trimmed off the end of each piece. Also try to cut across the grain as this will make it easier to chew. The easiest option is to have a butcher slice a top round across the grain into 1/4" slices.
Use two large cookie sheets or lay aluminum foil on top of two oven racks. If using foil, turn up the edges to keep any liquid in.
Combine the other ingredients into a bowl. Dip the meat strips into the bowl, drain, and arrange on the racks. Line the bottom of the oven with foil. Put the racks in the oven, and close the door. Turn the temperature knob on the oven until the light just comes on. This will be way below the temperature scale, but should get you about 120-130 degrees. Pull it out of the oven after 3 or 4 hours and drain any liquid into the bowl of sauce. Flip all the pieces over and baste with the sauce. Repeat flipping and basting until it is done to your desired dryness. Total time at 120 degrees will be about 48 hours. At 130 degrees it should take about 30 hours. Refrigerated it will last forever. At room temperature it will become moldy after several months, but I have found that it will not stay around that long Done to the "tender" stage, you will lose about 60 percent of the weight. Done to the "dry" stage, which keeps longer, you will lose about 70 percent

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