1-1/2 pounds lean boneless meat
1/4 cup soy sauce
1 teaspoon worcestershire
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon liquid smoke
1 vegetable oil cooking spray
Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.
Drying the jerky:
Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks.
Arrange trays according to manufacturer's directions and dry at 140 degrees F until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky. Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hours. Then store in airtight, insectproof containers in a cool, dry place; or freeze or refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.
Yield: about 3/4 pound