JACKS BEEF JERKY

INGREDIENTS:

• 2-3 lb London Broil or rump roast
• 1/3 cp. soy sauce
• 2 T fresh ground pepper
• 1 T cayenne pepper sauce (optional)

DIRECTIONS Cut meat into 1/8 to 3/16 slices, trimming all fat. (It could go rancid) The thicker the slice, the more chewy the jerky. Also, cut with the grain, to make it more chewy. Mix last 3 ingredients, and pour over meat in shallow dish, saturating meat with mixture, tossing to coat all sides. Place on narrow grill bars (fish, barbeque or cake rack) in oven at (120) to (140-175). Allow both sides open to air. It is done when completely dry (5-6 hrs) Will be dark brown, nearly black in color. Best if kept in ziplock bag in fridge- ok without fridge. Best if cooked to internal 160 temp. (ok to microwave)