Black Pepper Beef Jerky

Black Pepper Beef Jerky 

Ingredients 

• 4 lbs flank steaks 
• 2 teaspoons black pepper 
• 2 teaspoons chili powder 
• 2 teaspoons garlic powder 
• 2 teaspoons cayenne pepper, more if you like it hot 
• 2 teaspoons onion powder 
• 1 teaspoon liquid smoke 
• 1⁄4 cup soy sauce or 1⁄4 cup low sodium soy sauce 
• 1⁄2 cup Worcestershire sauce 
• 1⁄2 cup hot sauce 

Directions 

• Trim all fat off meat. Cut steak in to 4 inch strips. 
• The steak should be about 1/2 inch thick. It's easier to cut meat partially frozen. 
• Pound meat lightly, you don't want it too thin. Add all ingredients in a large bowl. 
• Mix well. Cover and refrigerate overnight (8 hrs).
• Line cookie sheets with tin foil. Place steak strips on sheets, don't overlap meat. 
• Set oven at lowest temperature. (150-175°F). Bake six hours, turning after three hours. 
• Jerky is done when meat is completely dried out.