Ace's Beef Jerkey

A classic recipe from Ace DuMond in Jackson, Wyoming:

1 lb. beef (eye of round), sliced

1 Tbsp. pepper

1 Tbsp. garlic powder

1 Tbsp. salt

1 Tbsp. onion powder

1 Tbsp. chili powder

1/4 tsp. cayenne pepper

3 dashes liquid smoke

1/2 cup warm water

Slice meat to your preferred jerkey thickness. Soak sliced meat in the mix for at least 24 hours, covered. Place slices over cake racks and put pan under to catch drippings.

Bake at 150 to 200 degrees with door ajar. Cook until meat cracks, but does not break (approx. six hours or more depending on thickness.