Oven-Dried Beef Jerky

• lean flank steak↗1 1⁄2 - 2 lbs
• soy sauce↗1⁄4 cup
• Worcestershire sauce↗1 tablespoon
• pepper↗1⁄4 teaspoon
• garlic powder↗1⁄4 teaspoon
• onion salt1⁄2 teaspoon

Step-by-step instructions

1. 1

   Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). Combine remaining ingredients.

2. 2

   Add meat strips, coating all surfaces. The meat will absorb most of the liquid. v

3. 3

   Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator.

4. 4

   Drain off any liquid.

5. 5

   Arrange meat strips together but not overlapping, directly on oven racks.

6. 6

   Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). Cut into 1-inch pieces, using scissors.

7. 7

   Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool room temperature or in refrigerator.