Marinade ingredients:

• 1.5 lb flank steak or lean roast (if you use more meat, increase other ingredients proportionally)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 tsp (or more, to taste) liquid smoke
• 1 tsp (granulated) onion powder
• ½ tsp (granulated) garlic powder
• 1/8 tsp salt
• 1/8 tsp (or more, to taste) pepper
• 1 tsp accent (opt, contains MSG)

1.  Cut steak into ¼ inch thick strips.
2.  Put strips into glass jar (1 qt or larger with sealable lid).
3.  Mix all other ingredients & pour over meat.

Put cover on tightly and shake to cover meat. Place jar sideways in refrigerator for 24 to 48 hours, turning 3 – 4 times daily. Dry meat in dehydrator.

Oven method: (from original recipe)
Drain meat on paper towels. Lay strips on cookie cooling racks, place racks on cookie sheets to catch juices that may drip. (If you don’t have cookie cooling racks, you could hang the strips over the oven racks, but they tend to drip and make quite a mess. Try and find cookie cooling racks because it makes clean up much easier.)

Put meat in oven and set oven temperature at the lowest possible setting and leave the door of the oven slightly open. You are not baking the meat, you are drying it. Dry the meat for 10 hours or until the jerky reaches a consistency you like. (It should be dry, not wet when finished and be a little tough.)

Cool jerky and place in a clean jar or zip-loc baggie. The jerky will keep for a time, probably longer than it will last once you taste it.

* VVMS Mr Johnsons’s SS Class’93