James’ Beef Jerky
1 1/2 to 2 lbs. flank steak
1/4 cup soy sauce
1 T. Worchestershire Sauce
Trim all the fat off the meat; cut cross grain into 1/4" thick strips. Combine soy sauce and Worchestershire in a zip lock bag. Add meat and toss to coat. Refrigerate up to 8 hours. Turn the bag over once or twice during this time, to be sure all is evenly coated. Place strips on a cookie rack. Place the rack on a foil lined cookie sheet.
Sprinkle both sides liberally with garlic powder, and then lemon pepper. Bake in 140 degree oven for 10-12 hours, until it is dried and hardened. Strips should be chewy, not brittle. If brittle, your oven was too hot. Store in plastic baggies or a metal tin, at room temperature. If you're keeping it longer than 3 or 4 days, then keep in frig.