Beef Jerky IV

1 1/2 pounds boneless chuck roast
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1 tablespoon liquid smoke (optional)
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon extra-spicy seasoning (Mrs. Dash)
1 tablespoon onion powder

Partially freeze roast for 2 hours. Slice across the grain, removing excess fat. Cut into 3/16- to 1/4-inch strips. Combine remaining ingredients in a shallow glass container or heavy-duty resealable bag; add beef. Cover tightly and refrigerate for 6 to 8 hours or overnight.

Place meat in a single layer on a foil-lined baking sheet (slices can be placed close together). Bake at 140 degrees F to 160 degrees F (or the lowest temperature on your oven) for 8 to 10 hours, occasionally blotting beef with paper towels. Test jerky for dryness (or doneness) by cooling a piece. When cool, it should crack when bent but not break and there should be no moist spots. Cool; cut the jerky into 2- to 4-inch pieces with scissors.

Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 weeks or freeze for up to 2 months.