3 lbs. flank steak
1/2 c. commercial Teriyaki sauce
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. lemon and pepper seasoning

To make meat easier to slice, place in freezer up to half hour. Cut off all visible fat and slice with the grain, into slices about 1/4 inch thick. Pour sauce and seasoning into mixing bowl, add strips of meat and toss so that sauce thoroughly covers the meat. Marinate at room temperature for about a half hour. Place a wire rack on top of a cookie sheet; place meat on the rack meat slices may touch but should not overlap.

Place the rack in a very slow oven (150 degrees) for 10 to 12 hours perhaps overnight while you are sleeping. Place cooking mitten or dish towel in the oven door before closing to allow a crack of air so that the air will circulate. The next morning, remove the meat and place in air tight containers.