Beef Jerky #1

• 1 1/2 lbs flank steaks
• soy sauce or teriyaki sauce
• onion powder (optional)
• garlic powder (optional)
• Worcestershire sauce (optional)

1. Select a 1/2 inch thick flank or top round steak. Trim away all fat then partially freeze until firm.
2. Slice across the grain into 1/4 to 1/2 inch wide strips.
3. Place meat strips in a shallow dish or heavy plastic bag.
4. Add soy or teriyaki sauce to cover meat.
5. If desired, onion or garlic powder or Worcestershire sauce may be added.
6. Toss to coat each piece.
7. Cover and refrigerate several hours or over night.
8. Lift meat from marinade, drain will then air dry for a couple of hours.
9. Arrange meat strips in single layer on fine wire screen or cake cooling rack.
10. Place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried.
11. Store in air-tight container.
12. Serve as a snack or appetizer.

flank steaks, soy sauce, onion, garlic, worcestershire sauce

Taken from www.food.com/recipe/beef-jerky-1-7627 (may not work)