------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Beef Jerkey
 Categories: Meats     
   Servings: 40
 -----------------------------MAKES 40-50 STRIPS-----------------------------
       4 lb Flank steak                       1/2 ea Onion, diced 
     1/4 t  Ground thyme                        2 ea Bay leaves 
       2 T  Salt                                2 ea Cloves garlic, crushed 
       2 t  Black pepper                        2 ea Whole cloves 
     1/2 c  Vinegar                             1 c  Dry red wine 
       1 c  Worcestershire sauce                1 c  Soy sauce 
   Trim fat and gristle from flank steak. Cut meat with grain into very thin
   slices (partially freezing first makes slicing easier). Combine onion,
   thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine,
   Worcestershire sauce & soy sauce. Pour marinade over steak strips to cover 
   and let stand in refrigerator about 15 hours. Squeeze marinade from strips
   by rolling meat with rolling pin. Place meat on baking sheets or directly
   on oven rack and dry in 175F over 9 hours, turning once. If using rack, 
   place over foil to catch drippings.