1 1/2 lbs. flank steak or eye-of-round
3 tbsp. Liquid Smoke
1 tbsp. garlic powder
1 tbsp. pepper
Red pepper to taste
1 tbsp. onion powder
1 c. soy sauce
1/2 c. Worcestershire sauce

If you like barbecue flavor, add 1/2 cup B-B-Q sauce.

Trim meat of all possible fat - semi-freeze for easier slicing, 1/8 inch thick. Marinate overnight, turn occasionally. Make sure the liquid saturates the meat. Put strips on cookie sheets, don't overlap meat. Roast at lowest possible temperature for 6 to 12 hours. The longer you roast the more crispy the meat gets.