3 lb. flank steak, cut into 1/4 inch thick and as long as possible strips
4 tbsp. soy sauce
2 tbsp. Worcestershire
3 tbsp. hickory smoked salt
2 tsp. garlic power
1 tsp. onion powder
Optional: Cracked pepper to taste

Combine all spices and sauces. Add meat and mix to coat. Let stand at room temperature 1 1/2 hours or overnight in refrigerator. Shake off any excess liquid.

Arrange strips without overlapping on oven racks. Dry meat at 150-200 degrees until strips turn brown and feel hard and dry. Pat off any oil. Store airtight.