Beef Jerky

• 1 1/2 lb. flank steak
• 1 tsp. liquid smoke
• 1/3 tsp. garlic powder
• 1/3 tsp. black pepper
• 1 tsp. Accent
• 1 tsp. onion powder
• 1/4 c. soy sauce
• 1/4 c. Worcestershire sauce
• lemon pepper (as desired)
• barbecue salt (as desired)

1. Remove all fat from steak. Slice 1/8-inch thick. Combine marinating ingredients and marinate overnight in a shallow glass dish in the refrigerator. Turn the meat occasionally.
2. Drain meat well on paper towels. Lay strips in a single layer on oven rack. Place a cookie sheet or foil underneath to catch drippings. Roast at lowest possible temperature (120u0b0 to 140u0b0) for 8 to 12 hours with oven door slightly ajar. Taste occasionally until jerky is as chewy as desired. Recipe makes 1/2 pound. Store in a plastic bag.

flank steak, liquid smoke, garlic powder, black pepper, accent, onion powder, soy sauce, worcestershire sauce, lemon pepper, barbecue salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034654 (may not work)