| 1 | Select a ?inch think flank or top round steak. |
| 2 | Trim away all fat then partially freeze until firm. |
| 3 | Slice across the grain in a ?to ?inch wide strips. |
| 4 | Place meat strips in a shallow dish or heavy plastic bag. |
| 5 | Add soy or terriyaki sauce to cover meat. |
| 6 | If desired onion or garlic powder or worcestershire sauce may be added. |
| 7 | Toss to coat each piece. |
| 8 | Cover and refrigerate several hours or over night. |
| 9 | Lift meat from marinade, drain will then air dry for a couple of hours. |
| 10 | Arrange meat strips in single layer on fine wire screen or cake cooling rack. |
| 11 | Place in low temp. |
| 12 | Oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. |
| 13 | Store in air-tight container. |
| 14 | Serve as a snack or appetizer |
