Alton's Beef Jerky Recipe (modified)

Ingredients

1 1/2 to 2 pounds flank steak

2/3 cup Worcestershire sauce

2/3 cup soy sauce

1 tablespoon honey

2 teaspoons freshly ground black pepper

2 teaspoons onion powder

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

Directions

Trim the flank steak of any excess fat. Place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto the dehydrator, follow the manufacturer's directions.

Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.