Beef Jerky Recipe

• 3 lbs. flank steak
• 1/2 c. commercial Teriyaki sauce
• 1/4 teaspoon salt
• 1/4 teaspoon garlic pwdr
• 1/4 teaspoon lemon and pepper seasoning

1. To make meat easier to slice, place in freezer up to half hour.
2. Cut off all visible fat and slice with the grain, into slices about 1/4 inch thick.
3. Pour sauce and seasoning into mixing bowl, add in strips of meat and toss so which sauce thoroughly covers the meat.
4. Marinate at room temperature for about a half hour.
5. Place a wire rack on top of a cookie sheet; place meat on the rack meat slices may touch but shouldn't overlap.
6. Place the rack in a very slow oven (150 degrees) for 10 to 12 hrs perhaps overnight while you are sleeping.
7. Place cooking mitten or possibly dish towel in the oven door before closing to allow a crack of air so which the air will circulate.
8. The next morning, remove the meat and place in air tight containers.

flank steak, commercial teriyaki sauce, salt, garlic, lemon

Taken from cookeatshare.com/recipes/beef-jerky-25275 (may not work)