Beef Jerky

This is one of Tim's favorites. I make a double batch of this at a time, when the family is in town. I have to hide some of it for the adults, or the kids will scoff it all up. Very addictive. Recipe came from a Junior League cookbook.

1-1/2  to  2  lbs  flank steak
1/4  cup  soy sauce
1  Tbs  Worchestershire sauce
Garlic salt
Lemon pepper

Trimm all the fat off meat. Cut into 1/4" thick slices, across the grain of meat. Marinate at leaast one hour to overnight.

Place strips of meat on a cooling rack, placed on top of a foil-lined cookie sheet. (If you have a teflon cooling rack, use it. It's easier to clean up afterwards.) Do not let the strips touch each other, if you can help it. Sprinkle with garlic salt and lemon pepper. Turn over and sprinkle the other side the same way.

Bake @140-150 degrees, 10-12 hours, until it is dried. Strips should be chewy, not brittle. If brittle, the oven was too hot. Store in an airtight container. If keeping for more than a few days (good luck with that), store in the refrigerator. Tastes best at room temp.