Garlic Beef Jerky

1. Combine all ingreients in a ziploc bag.

2. Add Meat.

3. Shake around to coat.

4. Let marinate in the refrigerator 6 hours or overnight.

5. Pre-heat oven at 150 degrees.

6. Cook meat on cookie sheets lined with aluminum foil for 5-7 hours. Check meat after 5 hours. Meat should be bendable not breakable.

7. Cool after meat is dry. Store in air-tight container or ziploc bag in refrigerator.

8. Enjoy! : ).

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Nutrient	Quantity
Total fats	24.7571 g
Protein	214.4114 g
Carbohydrates	21.5603 g
Energy	1171.0742 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1546 g
Water	780.1623 g
Aspartic acid	0.4626 g
Calcium, Ca	179.2539 mg
Lutein + zeaxanthin	33.1453 g
Fiber, total dietary	0.5389 g
Carotene, beta	29.6058 g
Niacin	62.6611 mg
Vitamin A, RAE	3.4375 g
Fatty acids, total trans-polyenoic	0.1995 g
Arginine	0.3005 g
Riboflavin	1.3199 mg
Fatty acids, total polyunsaturated 15:0	0.0997 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.136 g
Fatty acids, total saturated 20:1	0.0272 g
Glutamic acid	1.0144 g
Sodium, Na	4675.2406 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6347 g
Total lipid (fat)	24.7571 g
Manganese, Mn	0.7826 mg
Fructose	0.0554 g
Proline	0.3151 g
Fatty acids, total saturated 16:0	5.2512 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3717 g
Sucrose	4.6347 g
Choline, total	603.9769 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1541 g
Fatty acids, total polyunsaturated 18:1 t	0.8251 g
Sugars, total	11.8152 g
Serine	0.2489 g
Fatty acids, total saturated 10:0	0.0091 g
Fatty acids, total saturated 18:0	3.2141 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	6.0064 mg
Selenium, Se	192.0882 g
Ash	26.4406 g
Fatty acids, total saturated 18:1 undifferentiated	8.3019 g
Pantothenic acid	6.3417 mg
Phenylalanine	0.2265 g
Copper, Cu	0.7854 mg
Betaine	87.9051 mg
Thiamin	0.5424 mg
Retinol	0.6875 g
Methionine	0.0623 g
Iron, Fe	21.402 mg
Carbohydrate, by difference	21.5603 g
Phosphorus, P	2071.7634 mg
Folate, total	132.4712 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0181 g
Alanine	0.1885 g
Cholesterol	498.6678 mg
Valine	0.2139 g
Fatty acids, total saturated 18:2 undifferentiated	0.8762 g
Glycine	0.1909 g
Carotene, alpha	0.6875 g
Glucose (dextrose)	0.2225 g
Fatty acids, total saturated 14:0	0.5531 g
Zinc, Zn	33.4328 mg
Isoleucine	0.2043 g
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	1.1487 g
Fatty acids, total saturated 14:1	0.1088 g
Leucine	0.3447 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1995 g
Tocotrienol, alpha	0.0003 mg
Vitamin A, IU	54.3922 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	132.4712 g
Tryptophan	0.0618 g
Vitamin C, total ascorbic acid	9.2176 mg
Phytosterols	0.125 mg
Fatty acids, total polyunsaturated 18:1 c	7.4256 g
Fatty acids, total saturated 20:0	0.0272 g
Tyrosine	0.1563 g
Vitamin B-12	11.5147 g
Vitamin K (phylloquinone)	8.8627 g
Fatty acids, total saturated	9.4042 g
Histidine	0.1118 g
Fatty acids, total monounsaturated	9.0777 g
Threonine	0.1741 g
Folate, food	132.4712 g
Fatty acids, total polyunsaturated 17:0	0.2357 g
Cryptoxanthin, beta	2.0625 g
Vitamin E (alpha-tocopherol)	2.0505 mg
Fatty acids, total trans	1.0245 g
Fatty acids, total trans-monoenoic	0.8251 g
Magnesium, Mg	265.7416 mg
Lysine	0.2451 g
Potassium, K	3944.3542 mg
Cystine	0.0757 g
Fluoride, F	0.0092 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 teaspoon	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Onion	0.25 teaspoon	0.3333	0.0778	0.0008
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Vinegar	1 tablespoon	3.129	0.1386	0
Worcestershire sauce	0.25 cup	53.625	13.3788	0
Tomato Sauce	1 tablespoon	0	0	0
beef	2	1060.8024	0	24.3894