Beef Jerky

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  2 lbs Beef Flank Steak, Boneless
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  0.5 cup Soy Sauce, Low Sodium
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tsp 2 teaspoons coarsely-ground black pepper
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  1 tsp Liquid Smoke, Hickory
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  1 tsp Onion powder
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  1 tsp Seasoning Salt, All-Purpose
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  0.5 tsp Garlic powder

Instructions

1. 1Place the flank steak in the freezer for 15–30 minutes until firm enough to slice cleanly, then thinly slice into 1/8-inch strips either with or against the grain depending on desired texture (against the grain yields more tender jerky).
2. 2Transfer the beef strips to a large ziplock bag.
3. 3In a small bowl, whisk together the soy sauce, Worcestershire sauce, liquid smoke, onion powder, seasoning salt, and garlic powder until combined, then pour the marinade into the ziplock bag with the beef and seal.
4. 4Toss the bag until all beef strips are evenly coated, then refrigerate for at least 30 minutes or up to 1 day.
5. 5Preheat oven to 175°F and position racks to upper-middle and lower-middle positions; line two large baking sheets with aluminum foil and place wire cooling racks on top of each sheet.
6. 6Lay the marinated beef strips in a single layer on the wire racks, then bake at 175°F for about 4 hours, flipping halfway through, until the jerky is dry and firm yet still slightly pliable and bends without cracking.
7. 7Remove the finished jerky from the oven and let cool to room temperature on the racks for 10 minutes.
8. 8Divide the cooled jerky evenly into airtight containers while still slightly warm, seal, and refrigerate for up to 1 month.