1.5 - 2 lbs. flank steak ? (i just used whatever we have, chuck roast maybe)
2/3 c. worcestershire sauce
2/3 c. soy sauce
1 T honey
2 tsp. black pepper
2 tsp. onion powder
1 tsp. liquid smoke
1 tsp. red pepper flakes
MIX in a gallon sized zip lock bag.
(it's a little spicy, you could probably omit the red pepper).
I thawed our roast for a few hours and thinly sliced into long strips (i cut as thin as i possibly could). You want the meat to be slightly frozen so you can cut it easier.
Place stips of meat into the marinade and place in fridge for 3-6 hours
Then remove the meat from the brine and pat dry. Evenly distribute the strips onto the dehydrator trays. Top with 1 empty filter. Dry the meat for 8-12 hours. (mine took 10 hours). Once it's dry, you can store in a cool dry place for 2-3 months.
Your jaw will get a nice workout!