1 flank steak, about 1 1/2 lbs. (or brisket or chuck)
1 tsp. seasoned salt or barbecue salt
1/3 tsp. garlic powder
1 tsp. onion powder
1/4 c. Worcestershire sauce
1/4 c. soy sauce

Trim off all fat from meat. Combine other ingredients. Semi-freeze in loose coil. While semi-frozen, slice with the grain in 1/8" slices. Marinate overnight in shallow glass (not metal) dish or pan. Lay strips in single layer on oven racks, with baking sheet underneath to catch drips. Set oven at lowest possible temperature (125 to 140 degrees) and prop oven door open with wooden clothespin or dowel.

Roast 8 to 12 hours, checking occasionally toward the final hours until chewy as desired. Makes one half pound jerky. Recipe can be doubled or tripled, but strips must not overlap on oven racks.