Beef Jerky, Oven Dried

Trim fat; cut into 1/2 to 1-inch wide strips, 1/8 to 1/4-inch thick, 4 to 6-inch long strips.

Mix ingredients and marinate meat in liquid mix overnight in refrigerator.

Drain and pat on paper towels.

Cover bottom rack of oven with foil (shiny side up). Spray top oven rack with Pam.

Hang or lay strips on top rack; do not overlap.

Dry meat at lowest temperature (150° to 200°) until it has turned brown and dry to the touch (4 to 7 hours).

Cool, remove from racks and store in airtight container at cool room temperature.

Keeps indefinitely.