Seasoning
=========
5 1/2 fl.oz Soy Sauce
3/4 fl.oz Worcestershire Sauce
1 tbsp Oregano
2 tsp Black Pepper
2 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder

Meat
========
3 lbs. Top Round, Rump Roast, or London Broil

5 1/2 fl.oz Soy Sauce 1 tbsp Oregano 2 tsp Black Pepper 2 tsp Paprika 1 tsp Garlic Powder 1 tsp Onion Powder 3 lbs. Top Round, Rump Roast, or London Broil

1. Get a 1-gallon zip-lock bag. Add all of the Seasoning ingredients to the zip-lock bag and mix evenly.

2. Cut off any excess fat from the slab of meat.

3. Cut the meat into 1/8 inch slices. It helps if the meat is partially frozen. (put de-thawed meat in the freezer for 30-45 minutes until stiff but still able to be cut).

4. Add the meat strips to the zip-lock bag. Seal and mix to coat the meat.

5. Refrigerate for up to 24 hours, and no less than 1 hour.

6. Preheat oven to 175 degrees.

7. line a baking sheet with foil and place a metal rack over the foil pan. Lay the beef in a single layer across the rack.

8. Bake for 3 hours.

9. Increase temperature to 200 degrees. Finishing the jerky should take 15 minutes to an hour. Check every 15 minutes.