The beef should be quite lean, because fat can become rancid with storage. Cut meat into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic powder in a small bowl. Rub spice mixture into strips. Cover loosely with plastic wrap, and marinate for 48 hours in the refrigerator. Remove a rack from the oven. Preheat the oven to 115 degrees. Remove the strips from the marinade, and lay them directly on the oven rack so that air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven until well dried, 6 to 8 hours. Makes about 1 pound dried jerky. Comments: The USDA recommends cooking the beef jerky at 160 degrees for the first 4 hours and then reducing the temperature to 130 degrees during the dehydrating process. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (1369g)|
|Recipe Makes: 1|
|Calories from Fat: 585 (30%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 873.6mg||269 %|
|Sodium 776.6mg||27 %|
|Potassium 5041.2mg||133 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 10.3g|
|Protein 307.9g||440 %|
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Calories per serving: 1948
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