2 pounds of flank steak, cut into thin strips 1/2 cup of light soy sauce 2 cloves crushed garlic 1/8 teaspoon of salt 1/4 teaspoon of pepper 1 1/2 tablespoon of brown sugar
Combine soy sauce, garlic, salt, pepper and brown sugar. Pour over strips. Let stand 20 minutes or 2 to 3 hours in refrigerator. Drain and arrange marinated beef in a single layer on a rack. Bake in 130ºF. oven for 6 to 8 hours (6 hours is fine). Let cool. Place in ziploc plastic bags for storing.
Beef Jerky
1 flank steak OR lean round steak OR flap steak about 1 1/2 inches thick 1/3 cup of soy sauce 1/3 cup of Worcestershire sauce 1/3 cup of smoke flavor 2 tablespoons of seasoned salt 2 tablespoons of MSG 1 tablespoon of black pepper, ground
Should be marinated overnight for best results. Don't buy meat with lots of marbling. Trim off all visible fat. Freeze slightly. Then slice crosswise or against the grain into long, thin strips, no more that 1/4 inch thick. Place sliced meat in plastic bowl with cover so meat can be marinated by tipping the bowl without removing the cover. Combine all sauces and seasonings. Pour over beef strips and toss often until well coated. Spray oven rack with PAM and use an aluminum "drip pan" to cover the bottom of the oven. Arrange strips to touch but not overlap on the wire rack over drip pan. Let dry in VERY slow oven (150 to 175ºF. ), approximately 2 to 3 hours. Do not over dry; the jerky will be crunchy. Store in air tight container at room temperature.
Or use a Dehydrator & follow manufactures instructions.
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