Tenderfoot jerky

2  lb.		roast (eye of round)
4  tablespoons		soy sauce
2  tablespoons		worchestershire
2  tablespoons		brown sugar
1  teaspoon		garlic powder
1  teaspoon		onion powder
1  teaspoon		Ground Paprika

Tip: For nutritional information on all the ingredients in Tenderfoot jerky just click on each ingredient name. Then adjust the serving size for any Tenderfoot jerky ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Set raw roast in the freezer for an hour. then slice it very thin (3 to 6 mm).

Combine all other ingredients in a small mixing bowl.

Set out a large (11x13) glass cake pan.

Push each meat slice through the sauce, pull it up on the side to drain for a few seconds, and then lay it flat in the glass pan.

Make as many slices fit in a single layer as you possibly can before starting another layer. You may have to drain the excess sauce from the pan back into the bowl, as this is an exact recipe and no sauce will be left over.

Cover tightly and refrigerate overnight.

Cook slices in a single layer on frog mats in a smoker for 3 hours. Harvest the thin pieces, and let the thick ones stay on another hour.

Serving size is 1/4 pound raw, which will be about 40 grams cooked.