Not a bad recipe, I used Cajun worcestershire that I bought in the French Quarter when I visited New Orleans and added some cayenne and red pepper flakes to make it spicier. My husband, who I made it for, says it's pretty good, but thinks I can find a better recipe, so I'll keep looking. But this was easy to put together and I'd recommend it to others. As a sidenote, my oven's lowest temperature is 170 and this recipe calls for 160--it cooked for three hours at 170 and had a great chewy texture--something to try for those who don't want to wait six hours for the jerky.
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Not a bad recipe, I used Cajun worcestershire that I bought in the French Quarter when I...