Colt's Mad Cow Beef Jerky

2 tsp. - salt

2/3 tsp. - msg

2/3 tsp. - garlic powder

1/2 tsp. - accent

2 tsp. - onion powder

1 tsp. - coarse black pepper

1 tsp. - crushed red pepper

2 tsb. - liquid smoke

1/2 cup - worcestershire sauce

1/2 cup - soy sauce

Sirloin or rump roast (3 to 6 lb.) all fat removed & sliced into 1/8 inch thick strips.

Put all ingrediants in a large container with a tight lid mix well.

Let sit over night aprox. 8 hours stiring in the marinade ever couple hours.

Place in a dehydrater or oven set at 200 f on a cookie sheet turning several times.

Ready in about 10 to 12 hours.

Sometimes I'll start the process by smoking it in my large mesquite & hickory burning smoker,then finish it off in my dehydrator.