My favorite beef jerky
Luv's garlicky beef jerky
8 very thin sirloin steaks, about 1/8"-1'4" each
1 bottle worcestershire sauce
1/4 c. soy sauce
2 tbsp. teriyaki sauce
2 tbsp. A-1
5 cloves smashed garlic
few dashes Frank's red hot or tabasco
partially freeze meat. peel steaks apart and slice into 1" wide strips. cut all visable fat away. (i slice with the grain for a chewier jerky but against the grain for a more tender jerky. it's up to you.) whisk together remaining ingredients in large bowl. add sliced meat and marinate in fridge for up to 24 hours.
pat meat dry with paper towels and sprinkle with coarsley ground pepper and a little garlic powder. lay on baking sheets or drape each pc. over the bars on the oven rack. set oven to lowest temperature, about 200 degrees. prop open a few inches using metal spoon handle. dry till you can bend it without it breaking, several hours.