Beef Jerky Recipe #1
1 1/2 lbs. Flank steak
Choose a 1/2-inch flank or top round steak and trim the fat all away and partially freeze the meat until it is firm.
Then, slice them up across the grain into 1/4-inch to 1/2-inch wide strips. Put the strips of meat inside a heavy plastic bag or a shallow dish.
To the bag of meat, add in teriyaki or soy sauce and make sure that all of the meat has been coated well and if you want you can also add in Worcestershire, powdered garlic or onion powder and make sure that the meat is coated well with all of it.
Refrigerate it covered overnight or for a few hours. Take the meat out of the marinade and drain it well & air dry it for several hours.
Layer the strips of meat in 1 layer onto a cake cooling rack or onto a fine wire screen then put inside a low temperature oven for about (175-200′ F) or you can also smoke-cook it slowly inside a smoker just until the meat has already dried out.
Store inside air-tight containers and is good either as snack or an appetizer.
